Beef Brunch Skillet Egg

There is something deeply satisfying about the sizzle of a hearty skillet coming together on a lazy weekend morning. I first threw this combination together when I had half a pound of ground beef and a craving for something more substantial than the usual scramble. The way the eggs nestle into the beef and vegetables, creating their own little steaming pockets, still makes my kitchen feel like a cozy brunch spot.

Last summer, my sister stayed over and I made this for us both. She took one bite of that yolky egg mixed into the spiced beef and immediately asked for the recipe. Now it has become our go-to whenever we need comfort food that does not require hours of hovering over the stove.

Ingredients

• 250 g (9 oz) ground beef or thinly sliced steak: Ground beef browns beautifully and creates those crispy little bits that pack so much flavor, though sliced steak works wonderfully if you prefer something closer to a hash
• 2 medium potatoes, diced: Russet or Yukon Gold potatoes hold their shape well while developing that golden exterior we all want in a skillet dish
• 1 small red onion, finely chopped: Red onion adds a mild sweetness that balances the richness of the beef
• 1 red bell pepper, diced: The slight sweetness and vibrant color make this dish feel festive while adding texture
• 100 g (3.5 oz) baby spinach: Fresh spinach wilts down quickly and adds a bright pop of color without overpowering the dish
• 2 cloves garlic, minced: Garlic transforms the whole skillet into something aromatic and irresistible
• 4 large eggs: Fresh eggs yield the best results, with yolks that stay golden and Whites that set perfectly
• 1 tsp smoked paprika: This is the secret ingredient that gives the dish its distinctive depth
• ½ tsp ground black pepper: Freshly cracked pepper adds a bright contrast to the rich beef
• 1 tsp salt (or to taste): Taste as you go, especially if your beef was pre-seasoned
• ½ tsp dried thyme: Thyme adds an earthy note that pairs beautifully with beef and eggs
• 2 tbsp olive oil: A good olive oil helps the potatoes crisp up nicely
• 2 tbsp chopped fresh parsley: Fresh parsley brightens the whole dish and makes it look restaurant-worthy
• Grated cheddar or feta cheese: Optional but highly recommended for those who love an extra layer of richness

Instructions

Get your potatoes golden first:

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until golden and nearly tender, about 8 to 10 minutes. Do not rush this step because crispy potatoes are the foundation of a great skillet.

Build your flavor base:

Add the remaining olive oil, onion, and bell pepper. Sauté for 3 minutes until softened, then stir in the garlic and cook for just 1 minute until fragrant. The kitchen should start smelling amazing right about now.

Add the beef and spices:

Add the ground beef and cook, breaking it up with your spoon, until browned and cooked through, about 5 minutes. Season with smoked paprika, black pepper, salt, and thyme, then mix well to coat everything evenly.

Wilt in the spinach:

Add the spinach and cook until just wilted, about 1 minute. It will look like a lot at first but quickly cooks down to mingle with the beef and vegetables.

Create the egg wells:

Use a spoon to create four small wells in the mixture, spacing them evenly. Crack an egg into each well, taking care not to break the yolks.

Cook until just set:

Cover the skillet with a lid or foil and cook on low heat until eggs are just set, 5 to 7 minutes. For firmer whites, transfer to a 180°C oven for 7 to 10 minutes instead.

Finish and serve:

Garnish with fresh parsley and cheese if using. Serve hot directly from the skillet for that rustic, come-and-get-it presentation.

Save

This skillet has become my answer to unexpected guests and slow Sunday mornings alike. Watching people gather around the pan, forks in hand, ready to dive in together, reminds me why I love cooking in the first place.

Making It Your Own

I have found that sweet potatoes work surprisingly well here and add lovely color. For those who like heat, a pinch of chili flakes transforms this into something completely different while keeping the soul of the dish intact. Mushrooms are another fantastic addition, especially when you want that extra umami depth.

Serving Suggestions

Though this skillet is satisfying on its own, a simple green salad with lemon vinaigrette cuts through the richness beautifully. Crusty bread for dipping into those yolks is never a bad idea either. I have also served this alongside roasted asparagus when I wanted to pretend we were eating something fancy.

Timing Tips

The entire process takes about 40 minutes from start to finish, but most of that is hands-off cooking time. I usually prep all my ingredients before turning on the stove, which makes the actual cooking feel effortless and relaxed.

• Warm plates make a surprising difference in keeping those yolks perfectly runny
• Leftovers reheat well, though the eggs are best freshly cooked
• This dish actually tastes better if you let it rest for a few minutes before serving

Save

There is something uncomplicated and genuine about a dish that brings people together around one pan. I hope this skillet finds its way into your own collection of weekend favorites.

Recipe FAQs

→ Can I make this ahead of time?

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

→ What's the best way to get perfectly set egg whites?

Cover the skillet with a lid or foil and maintain low heat on the stovetop. The trapped steam gently cooks the whites while keeping yolks creamy, about 5-7 minutes.

→ Can I use steak instead of ground beef?

Absolutely. Thinly sliced flank or sirloin steak works beautifully. Slice against the grain and add during step 3, cooking just 2-3 minutes until seared but still tender.

→ What vegetables work well as substitutions?

Sweet potatoes add natural sweetness, while mushrooms bring umami depth. Diced zucchini, kale, or cherry tomatoes also complement the beef and eggs beautifully.

→ How do I know when the eggs are done?

The whites should be fully opaque and set, while yolks remain slightly jiggly for a runny consistency. For firm yolks, transfer to a 180°C/350°F oven for 7-10 minutes.

→ What should I serve with this skillet?

Toasted crusty bread, warm tortillas, or a simple arugula salad with lemon vinaigrette balance the richness. Fresh fruit on the side adds brightness to complete the meal.