Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color you prefer)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 1 cup cherry tomatoes, halved
- Fresh parsley, chopped (for garnish)
Feel free to substitute the bell pepper with zucchini or add a touch of heat with a pinch of red pepper flakes. The recipe is as flexible as you need it to be, much like the ever-changing colors of the fields outside my childhood home.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 7-8 minutes.
- Stir in the diced bell pepper, smoked paprika, ground cumin, salt, and black pepper. Cook for another 5 minutes until the peppers are tender.
- Make four small wells in the beef mixture and crack an egg into each well. Scatter the cherry tomatoes around the skillet.
- Cover the skillet and reduce the heat to low. Cook until the egg whites are set, and the yolks are still soft, about 5 minutes.
- Sprinkle with fresh parsley before serving.
This simple yet delightful dish is reminiscent of the meals I used to prepare with my mum. Much like painting a memory, it’s a reminder that the kitchen is a place of creativity and love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International