Ah, the versatile duo of ground beef and eggs—two humble ingredients that, when combined, have the potential to create something truly extraordinary. Imagine a dish that feels like a warm hug on a chilly day, comforting yet exciting, familiar yet new. Now, I can’t quite put my finger on why, but there’s something about this pairing that just sings. Maybe it’s the way the rich, savory flavor of beef melds with the soft, creamy texture of eggs. Or perhaps it’s because these recipes remind me of Sunday mornings at my grandma’s, where the aroma of sizzling beef and eggs was an alarm clock of sorts.
Lately, it seems like everyone’s looking for easy, low-carb meals, and this combination fits the bill perfectly. Whether you’re cutting carbs for health reasons or just because you like a challenge, these recipes are a fantastic way to shake up your usual meal routine. They’re quick, they’re simple, and they don’t require a degree in culinary arts to whip up something that tastes like it should be served in a five-star restaurant.
And speaking of restaurants, did you hear about that new place that opened downtown? I’ve been meaning to check it out, but with recipes like these at home, it’s hard to justify the trip. Anyway, back to the kitchen—grab your skillet and prepare to embark on a culinary adventure. Well, maybe “embark” is too strong a word. Let’s just say… get ready to cook.
Steps
- Warm olive oil in a large non-stick skillet over medium-high heat. Add minced garlic and sauté for about 1 minute until it becomes aromatic.
- Add ground beef to the skillet along with 7 spice, cinnamon, paprika, salt, and black pepper. Cook the mixture for around 3 minutes until the beef is browned.
- Crack eggs over the browned beef and reduce the heat to medium. Gently fold the eggs with a spatula, cooking them until they’re nearly set with some liquid remaining, approximately 5 minutes.
- Transfer the dish carefully to a wide, round serving plate. Garnish with fresh chopped parsley and serve with Lebanese pita bread.
Ingredients
- 2 tablespoons olive oil
- 1 garlic clove, minced
- ¼ pound lean ground beef
- 1 teaspoon 7 spice
- ½ teaspoon cinnamon
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 large eggs
- 1 tablespoon fresh chopped parsley (for serving)
FAQ
- How can I store leftover ground beef and eggs?
- It’s best to enjoy this dish immediately, but if you have leftovers, store them in a tightly sealed container in the refrigerator for up to four days. For reheating, use the stovetop on medium-low heat until just warmed through, or microwave for 30-60 seconds.
- What steps can I take to prevent the eggs from sticking to the pan?
- Ensure the pan is properly heated before adding oil. Once the oil is heated, add the ground beef and eggs. Using a high-quality non-stick skillet can also significantly help in preventing sticking.
- Why did my beef and eggs turn out dry, and how can I fix it?
- Dryness may result from overcooking, too high heat, or insufficient oil in the pan. Remedy this by adding a little olive oil and cooking on low heat for 1-2 minutes while stirring frequently. Alternatively, drizzle some olive oil on top before serving for added moisture.
- Can I use a different type of meat instead of ground beef?
- Yes, you can substitute ground beef with minced meat or sujuk, a spicy Middle Eastern sausage, to add variety to the dish.
- What are some popular additions to this recipe?
- You can enhance the dish with sliced fresh tomatoes, chopped onions, or serve it with pickles, olives, and pita bread for a more complete meal experience.
Tips
- Use a non-stick skillet to prevent the eggs from sticking. Alternatively, ensure a stainless steel skillet is adequately heated before adding oil and ingredients.
- Avoid overcooking both the ground beef and eggs. The beef cooks quickly, and the eggs should be scrambled until slightly wet, as they will continue cooking from residual heat.
- For the best presentation, slide the cooked eggs and beef onto a large round plate instead of flipping them.
- If the dish turns out dry, it might be due to overcooking or insufficient oil. To remedy this, add a bit more olive oil while reheating on low heat, or drizzle olive oil on top before serving.
Equipment
- Non-stick skillet
- Spatula
