Beef Brunch Skillet with Egg

One gray Sunday morning, I stood staring at my fridge wondering what to do with that package of ground beef I bought and forgot about. I threw in whatever vegetables I had on hand, cracked some eggs on top, and what emerged from that skillet became the most requested brunch in my apartment ever since.

My friend Mark stayed over after a late night, and I made this half-asleep without measuring anything. He still texts me about that skillet every time he sees eggs on a menu, claiming I changed his entire relationship with brunch forever.

Ingredients

• 250 g (9 oz) ground beef or thinly sliced steak: Ground beef browns beautifully and mingles with every spice, but sliced steak gives you those restaurant-style tender bites
• 2 medium potatoes, diced: Russets hold their shape better while waxy potatoes get creamier—pick based on your texture preference
• 1 small red onion, finely chopped: Red onions mellow into sweetness as they cook, unlike sharper white onions
• 1 red bell pepper, diced: Adds color and a subtle sweetness that balances the savory beef
• 100 g (3.5 oz) baby spinach: Wilts down to almost nothing but adds freshness and a pop of green
• 2 cloves garlic, minced: Add it toward the end so it does not burn and turn bitter
• 4 large eggs: Room temperature eggs will cook more evenly and set faster
• 1 tsp smoked paprika: This is what makes the dish taste like it came from a restaurant kitchen
• ½ tsp ground black pepper: Freshly cracked makes a noticeable difference here
• 1 tsp salt (or to taste): The beef needs seasoning, but the cheese adds salt too if you use it
• ½ tsp dried thyme: Earthy and subtle, it bridges the gap between beef and eggs
• 2 tbsp olive oil: One for the potatoes, one for everything else
• 2 tbsp chopped fresh parsley: Brightens up the whole dish and makes it look intentional
• Grated cheddar or feta cheese (optional): Feta adds tang while cheddar melts into gooey pockets

Instructions

Get the potatoes started:

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat and add the diced potatoes. Cook, stirring occasionally, until golden and nearly tender, about 8 to 10 minutes.

Build the flavor base:

Add the remaining olive oil, onion, and bell pepper. Sauté for 3 minutes until softened and fragrant.

Add the aromatics and beef:

Stir in the garlic and cook for 1 minute, then add the ground beef. Cook, breaking up the beef, until browned and cooked through, about 5 minutes.

Season everything:

Sprinkle in smoked paprika, black pepper, salt, and thyme. Mix well so every bite gets the spice treatment.

Wilt the spinach:

Add the spinach and toss until just wilted, about 1 minute. It will look like a lot but shrink down quickly.

Create the wells:

Use a spoon to make four shallow indentations in the mixture. Crack an egg into each well, being careful not to break the yolks.

Cook to your preferred doneness:

Cover the skillet and cook on low heat until eggs are just set, 5 to 7 minutes. For firmer whites, transfer to a 180°C (350°F) oven for 7 to 10 minutes.

Finish and serve:

Sprinkle with fresh parsley and cheese if you are using it. Bring the whole skillet to the table and let everyone dig in.

Save Pin

This recipe saved me when I hosted a last-minute brunch for four friends and had absolutely zero plan. We ate standing up in the kitchen, forks in hand, and nobody even noticed I forgot to make the bread.

Making It Your Own

I have tried swapping sweet potatoes for regular ones when I wanted something that felt a little more autumnal. The sweetness plays surprisingly well with the smoked paprika and beef.

Timing Is Everything

The trickiest part is getting the whites set without overcooking the yolks. I check at the 5-minute mark and every minute after—eggs go from perfect to rubbery fast once they cross that line.

Serving Suggestions

Though it holds its own as a complete meal, I like serving crusty bread on the side for soaking up those runny yolks. A simple arugula salad dressed with lemon cuts through the richness.

• Chili flakes add warmth if you like heat
• Mushrooms bring extra umami to the beef
• Goat cheese crumbles on top are practically mandatory

Save Pin

There is something deeply satisfying about a meal that looks impressive but comes together with almost zero effort. I hope this becomes your go-to for lazy weekends too.

Recipe FAQs

→ Can I make this ahead of time?

You can prepare the beef and vegetable mixture up to a day in advance and store it in the refrigerator. When ready to serve, reheat the mixture in the skillet, create the wells, and add fresh eggs to cook.

→ What's the best way to achieve runny yolks?

Cover the skillet and cook on low heat for 5-7 minutes, watching closely. The whites should be set while yolks remain jiggly. Alternatively, bake at 180°C/350°F for about 7 minutes, checking frequently.

→ Can I use steak instead of ground beef?

Yes, thinly sliced steak works beautifully. Cut it into bite-sized strips and cook for 2-3 minutes per side before adding the vegetables. Flank steak or skirt steak are excellent choices.

→ What vegetables can I substitute?

Sweet potatoes add natural sweetness, while mushrooms bring umami richness. You can also add diced zucchini, cherry tomatoes, or kale instead of spinach for variety.

→ Is this suitable for meal prep?

The beef and vegetable base reheats well for 2-3 days. However, eggs are best cooked fresh. If meal prepping, store the base separately and add eggs when reheating for optimal texture.