Beef Brunch Skillet Egg

Last Sunday, I stood in my kitchen watching steam curl off a sizzling skillet while sunlight hit just the right angle across the stovetop. Something about the way those eggs nestled into the beef and potato mixture felt like giving yourself a proper hug after a long week. My roommate wandered in, followed the smell, and simply said 'again please' without even asking what it was.

I first threw this together on a hungover morning when cooking anything elaborate felt impossible but hunger was real. Now it has become my go-to whenever friends crash at my place because it looks impressive but requires almost zero brainpower to execute.

Ingredients

• Ground beef or thinly sliced steak: Ground beef browns beautifully and creates those crispy little bits everyone fights over while sliced steak feels more elegant if you are feeling fancy
• Diced potatoes: I have learned that cutting them slightly smaller than you think necessary helps them cook through before everything else burns
• Red onion and bell pepper: These add sweetness that balances the savory beef and the red onion stays prettier than white when cooked
• Baby spinach: Wilts down instantly so you can pretend you are being healthy without actually tasting anything green
• Garlic: Fresh minced garlic makes a difference here since powder gets lost in all the bold flavors
• Large eggs: Room temperature eggs settle into the wells better and cook more evenly
• Smoked paprika: This is the secret ingredient that makes everything taste like it came from a restaurant brunch spot
• Olive oil: Needed in two batches because potatoes require more fat to crisp up properly
• Fresh parsley: Totally optional but that pop of green on top makes the whole dish look intentional

Instructions

Crisp the potatoes first:

Heat half the olive oil in your oven-safe skillet over medium heat and add those diced potatoes. Let them sizzle undisturbed for a couple minutes between stirrings so they develop golden color on at least two sides. This takes about 8 to 10 minutes and is worth the patience.

Add the aromatics:

Pour in the remaining oil then toss in your onion and bell pepper. Let everything soften together for about 3 minutes until the onion turns translucent and fragrant. Stir in the garlic for just 60 seconds so it does not turn bitter.

Brown the beef:

Add the ground beef and break it up with your spoon as it cooks. Let it develop some crispy bits instead of constantly stirring and this takes about 5 minutes. The fond building on the bottom of the pan will make the dish taste like it simmered for hours.

Season and add greens:

Sprinkle in smoked paprika, black pepper, salt and thyme then stir until the spices coat everything beautifully. Toss in the spinach last and watch it collapse into the mixture within one minute.

Create the wells:

Use the back of a large spoon to carve out four distinct spaces in the mixture. Crack each egg directly into its own little well. The surrounding beef and potatoes will help hold the eggs in place as they cook.

Cover and cook:

Place the lid on your skillet and reduce heat to low. Let the eggs steam for 5 to 7 minutes until the whites are opaque but yolks still jiggle when you shake the pan gently. If you prefer firm yolks slide the whole thing into a 180°C oven for the last 7 to 10 minutes instead.

Save

My dad tried to argue that runny yolks are gross until he broke his first one over the potatoes and literally went silent for three full minutes. Now he requests this every time he visits and calls it his fancy breakfast even though it takes me twenty minutes start to finish.

Making It Your Own

Sweet potatoes work beautifully here and add a lovely sweetness that plays nicely with the smoky paprika. I have also thrown in mushrooms during the beef step when I needed to stretch the recipe for unexpected guests.

Serving Suggestions

Crusty bread is nonnegotiable for mopping up those yolks and any remaining juices on your plate. A simple arugula salad dressed with lemon cuts through the richness and makes the meal feel complete without much effort.

Timing Is Everything

Have all your ingredients diced and measured before you turn on the stove because once you start cooking everything happens fast. The eggs go in last so time your other dishes accordingly.

• Set the table while the potatoes crisp up
• Warm your plates in the oven if you are cooking eggs that way
• Brew coffee or pour mimosas right before you add the eggs so drinks are ready when everything hits the table

Save

There is something deeply satisfying about digging into a skillet meal still warm from the stove. Hope this becomes your lazy weekend staple too.

Recipe FAQs

→ What cut of beef works best?

Ground beef or thinly sliced steak are ideal for this skillet, providing tenderness and flavor.

→ Can I substitute potatoes with other vegetables?

Yes, sweet potatoes or mushrooms can be used for different textures and flavors.

→ How can I ensure the eggs cook evenly?

Cover the skillet with a lid or foil and cook on low heat until the eggs are set, or finish in the oven.

→ What seasonings enhance the dish?

Smoked paprika, black pepper, salt, and dried thyme bring depth and warmth to the flavors.

→ Are there suggestions for serving?

Serve hot with toasted bread or a simple side salad to complement the hearty skillet.