Ingredients
Scale
- 1 tablespoon Olive Oil (or Avocado Oil): A good quality oil for sautéing the vegetables and browning the beef, providing a base for flavor development.
- 1 lb Lean Ground Beef (85/15 or 90/10 recommended): The star protein, offering a rich, savory flavor. Leaner options reduce excess grease.
- 1 medium Yellow Onion (diced): Adds a foundational sweet and aromatic flavor to the skillet.
- 2 Bell Peppers (any color, cored, seeded, and diced): Provide sweetness, vibrant color, and a pleasant crunch. A mix of red and green is visually appealing.
- 2 cups Diced Potatoes (Yukon Gold or Russet, about ½-inch cubes): The hearty carbohydrate component; Yukon Golds hold their shape well, while Russets get a bit fluffier.
- 2 cloves Garlic (minced): For that essential aromatic kick that elevates savory dishes.
- 1 teaspoon Smoked Paprika: Lends a deep, smoky flavor and beautiful color.
- ½ teaspoon Dried Oregano: Adds an earthy, slightly peppery herbaceous note.
- ½ teaspoon Cumin Powder: Provides a warm, earthy, and slightly citrusy undertone.
- Salt and Black Pepper (to taste): Essential seasonings to enhance all the other flavors. Start with ½ teaspoon of each and adjust.
- 4–6 Large Eggs: The crowning glory, cooked to your preference right on top of the skillet.
- 1 cup Shredded Cheddar Cheese (or a blend like Monterey Jack/Colby): For a gooey, melty, and delicious topping.
- Optional: Fresh Parsley or Chives (chopped, for garnish): Adds a touch of freshness and color before serving.
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). If your potatoes are not pre-cooked, you might want to parboil or microwave them for 5-7 minutes until slightly tender to ensure they cook through in the skillet. This step is optional but recommended for perfectly tender potatoes. Dice your onion and bell peppers, mince the garlic, and have all your seasonings measured out.
- Brown the Beef: Heat the olive oil in a large, oven-safe skillet (a 10-12 inch cast iron skillet is ideal) over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until nicely browned, about 5-7 minutes. Drain off any excess fat if necessary.
- Sauté Vegetables: Add the diced onion and bell peppers to the skillet with the beef. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables begin to soften.
- Add Potatoes and Aromatics: Stir in the diced potatoes (par-cooked or raw) and minced garlic. Cook for another 2-3 minutes, until the garlic is fragrant. Be careful not to burn the garlic.
- Season Generously: Sprinkle the smoked paprika, dried oregano, cumin powder, salt, and black pepper over the beef and vegetable mixture. Stir well to ensure everything is evenly coated and cook for another minute to toast the spices and meld the flavors.
- Create Wells for Eggs: Using the back of a spoon, make 4-6 indentations (wells) in the beef and vegetable mixture. These will cradle your eggs.
- Crack in the Eggs: Carefully crack one egg into each well. Try not to break the yolks.
- Add Cheese: Sprinkle the shredded cheese evenly over the entire skillet, around the eggs.
- Bake to Perfection: Transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the egg whites are set but the yolks are still runny (or cooked to your desired doneness). The cheese should be melted and bubbly. For firmer yolks, bake a few minutes longer.
- Rest and Garnish: Carefully remove the skillet from the oven (remember the handle will be very hot!). Let it rest for a few minutes. Garnish with fresh chopped parsley or chives, if desired, before serving.
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Fat: 35g
- Carbohydrates: 25g
- Protein: 35g