Greek · Breakfast
Ground Beef and Egg Skillet
Ground beef simmered with tomato, oregano and cinnamon in the style of Greek pastitsio filling, then finished with eggs cracked directly into the skillet and set until the whites firm but the yolks stay soft. Topped with crumbled feta and fresh parsley, served straight from the pan.
$4
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
536Calories
40.8gProtein
35.8gFat
11.2gCarbs
5.8gSugar
2.1gFiber
790mgSodium
576mgChol
12.8gSat Fat
850mgPotassium
210mgCalcium
5.1mgIron
4.2mcgVitamin B12
9mgVitamin C
protein-rich
low-carb
mediterranean
hidden-gems
breakfast
Instructions
1
Prep
Finely chop the onion and mince the garlic, then crumble the feta and chop the parsley so everything is ready beside the skillet.
2
Heat the olive oil in a small skillet over medium heat, add the chopped onion, and cook for 3 minutes until softened and translucent, then add the minced garlic and cook for 30 seconds until fragrant.
3
Add the ground beef, breaking it up with a spatula, and cook over medium-high heat for 5 minutes until no pink remains and the beef browns, then stir in the crushed tomato, oregano and cinnamon and simmer over medium-low heat for 8 minutes until the sauce thickens.
4
Make two small wells in the beef mixture with a spoon, crack an egg into each well, cover the skillet and cook over low heat for 4 minutes until the egg whites are fully set but the yolks still jiggle, then scatter the crumbled feta and chopped parsley over the top and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g ground beef
- 44 large eggs
- 1 cup240g canned crushed tomato
- 11 onion
- 2 clove2 clove garlic
- 1 tsp1 tsp dried oregano
- 1/4 tsp1/4 tsp ground cinnamon
- 2 tbsp30ml olive oil
- 2 oz56g feta cheese
- 2 tsp2 tsp fresh parsley
- salt, to taste
- black pepper, to taste
