YOUR SOLIN GENERATED RECIPE
Ground Beef and Egg Skillet with Tomatoes
Sautéed lean ground beef and juicy vine-ripened tomatoes simmered until tender, topped with eggs and served with toasted sprouted bread for a savory, protein-packed start.
INGREDIENTS
4 oz Ground beef (93% lean)
2 large Eggs
0 slice Sprouted grain bread
1 cup Roma tomatoes
0 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
1 clove Garlic
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
Add the ground beef to the skillet and cook until browned, using a spatula to break the meat into small crumbles.
Mince the garlic and dice the Roma tomatoes while the beef browns.
Add the minced garlic, diced tomatoes, sea salt, black pepper, and dried oregano to the skillet.
Sauté the mixture for 4 minutes until the tomatoes have softened and created a light sauce.
Use a spoon to create two small wells in the beef and tomato mixture.
Crack one egg into each well, then cover the skillet with a lid.
Reduce heat to medium and cook for 3 to 5 minutes until the egg whites are fully set but the yolks remain runny.
While the eggs finish, toast the sprouted grain bread until golden and crisp.
Slide the beef and egg mixture onto a plate and serve immediately with the toast.