Three Eggs With Ground Beef Recipe

Heat a 10-inch skillet over medium-high heat. Add the oil and let it warm for about 30 seconds until shimmering.

Add the diced onion to the skillet and sauté 2–3 minutes until it becomes translucent and starts to soften.

Add the minced garlic and stir for 20–30 seconds until fragrant, taking care not to let it brown.

Add the ground beef, breaking it into small pieces with a spatula. Cook 5–7 minutes, stirring occasionally, until browned and no longer pink.

Season the beef with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika (if using). Stir and cook an additional 1 minute to let the spices bloom.

Use the spatula to push the beef to one side of the skillet (or transfer briefly to a bowl) to make room for the eggs. If there is excess grease, spoon off and discard all but about 1 teaspoon.

Cook the eggs

Reduce heat to medium. Add the butter to the cleared space in the skillet and let it melt and foam slightly. Crack the three eggs into the pan, keeping them spaced. For sunny-side up: cook gently 3–4 minutes until whites are set but yolks still runny. For over-easy: cook 2–3 minutes, flip carefully, and cook 20–30 seconds more. For scrambled: beat the eggs in a small bowl with a pinch of salt, pour into the pan and stir frequently until soft curds form, about 2–3 minutes.

Combine and finish

If you cooked the eggs separately (sunny-side or over-easy), slide them onto the bed of ground beef or push the beef to partially cover the eggs so flavors meld for about 30 seconds. Taste and adjust seasoning with a pinch more salt and pepper if needed.

Garnish and serve

Sprinkle the chopped parsley over the dish and add hot sauce or salsa to taste. Serve hot with toast, tortillas, or rice as desired.