Eggs with Ground Beef

Eggs cooked on a bed of ground beef, onion, green pepper and tomato sautéed in butter. A high-protein, gluten-free breakfast served hot from the pan.

Ingredients

• 250 g ground beef (20% fat)
• 480 g (8) eggs
• 120 g (1 medium) onion
• 80 g (3) green peppers
• 150 g (1½ medium) tomatoes
• 25 g (2 tbsp) butter
• 5 g (1 tsp) salt
• 1 g (½ tsp) black pepper
• 2 g (1 tsp) red pepper flakes

Instructions

1. 1

   Finely chop the onion, slice the peppers into rings and dice the tomatoes.

2. 2

   Melt the butter in a large 28 cm skillet over medium heat and cook the onion for 3 minutes. Add the beef and cook for 6-7 minutes until the liquid evaporates and it browns lightly.

3. 3

   Add the peppers for 2 minutes, then the tomatoes for 3-4 minutes until slightly reduced; season with half the salt and the black pepper.

4. 4

   Level the mixture, make 8 wells with a spoon and crack an egg into each. Sprinkle the remaining salt and the red pepper flakes over the eggs.

5. 5

   Cover and cook over low heat for 5-6 minutes, until the whites are set and the yolks are still slightly runny. Serve hot in the pan.

Nutrition

Per serving