Hearty Mexican Beef and Potato Skillet with Baked Eggs

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 150 g Ground beef 400g

• 250 g potatoes 500g

• 1/2 onions

• 1 garlic clove

• 1/2 red bell pepper

• 200 g canned tomatoes 400g

• 2 eggs

• 50 g cheddar cheese 100g

• 1 tbsp olive oil 1 tbsp

• 1/2 tsp salt

• 1/4 tsp black pepper

Tools you'll need

Instructions

1. 1

   Preheat oven to 200°C (400°F). Cut potatoes into 1 cm cubes. Dice onion and red bell pepper into 1 cm pieces. Mince garlic.

   ~10 min
2. 2

   Heat olive oil in an oven-safe skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until golden and crispy, about 10 minutes. Season with a pinch of salt.

   ~10 min
3. 3

   Add onion, red bell pepper, and garlic to the skillet. Cook until softened, about 3 minutes. Push vegetables to one side.

   ~3 min
4. 4

   Add ground beef to the skillet. Cook, breaking up with a spatula, until browned, about 5 minutes. Stir in canned tomatoes, remaining salt, and black pepper. Simmer for 3 minutes until slightly thickened.

   ~8 min
5. 5

   Make two wells in the beef mixture. Crack eggs into the wells. Sprinkle cheddar cheese over the top.

   ~2 min
6. 6

   Transfer skillet to oven. Bake until egg whites are set but yolks are still runny, about 7 minutes. Serve immediately.

   ~7 min