Ingredients

• 300 g ground beef
• 6 piece eggs
• 1 piece onion
• 2 clove garlic
• 3 tbsp olive oil
• 2 tbsp butter
• 1 tbsp tomato paste
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp salt
• 3 tbsp fresh parsley

Instructions

1. Prepare vegetables

   Finely dice the onion into 5mm pieces and mince the garlic cloves. Chop the fresh parsley and set aside. This prep work takes about 5 minutes and ensures even cooking later. Do not skip this step as properly sized pieces cook uniformly.

2. Cook the meat base

   Heat olive oil in a large non-stick pan over medium-high heat for 1 minute. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant. Do not let the garlic burn or it will taste bitter.

3. Brown the ground beef

   Add ground beef to the pan and cook over medium-high heat for 6-8 minutes, breaking it up with a wooden spoon. The meat should be completely browned with no pink remaining and slightly crispy edges. Do not overcrowd the pan or the meat will steam instead of browning.

4. Add seasonings

   Stir in tomato paste, paprika, salt, and black pepper. Cook over medium heat for 2-3 minutes until the tomato paste darkens slightly and the spices become fragrant. The mixture should smell aromatic and rich. Do not cook longer or the spices may burn.

5. Prepare eggs

   Crack eggs into a bowl and whisk vigorously for 30 seconds until well beaten and slightly frothy. Add a pinch of salt to the eggs. This ensures the eggs will be light and fluffy when cooked. Do not skip the whisking step.

6. Cook eggs with meat

   Reduce heat to low and add butter to the pan with the meat. Pour in the beaten eggs and gently stir continuously with a wooden spoon for 2-3 minutes until eggs are just set but still creamy. The eggs should be soft and fluffy, not dry or rubbery. Do not cook over high heat or the eggs will become tough.

7. Finish and serve

   Remove from heat immediately and sprinkle with chopped parsley. Let rest for 1 minute to allow residual heat to finish cooking the eggs gently. The dish should be creamy, aromatic, and golden. Do not continue cooking after removing from heat.

Tips

Comments (0)