It looks like a breakfast hash, but this savory, veggie-filled egg skillet can really be enjoyed for dinner too. Sizzling with ground beef and vitamin C-rich zucchini and topped with soft-cooked eggs, this 15-minute meal is a satisfying option whether it’s a.m. or p.m.
1 Pound ground beef
Salt and pepper to taste
½ Small yellow onion, thinly sliced
2 Cups zucchini, chopped (about 2 zucchini depending on the size)
Parsley to garnish
Heat a cast iron pan over medium heat.
Chop the vegetables while the pan heats up.
Cook the beef in the pan with salt and pepper, breaking up with a spoon, until almost browned, Stir in the vegetables and cook until the beef is browned and the vegetables have started to soften.
Make four wells in the mixture for the eggs. Crack in the eggs and transfer the pan to the oven with the broiler on.
Broil until the eggs are cooked to your liking, about 2 minutes.
Top with fresh parsley or cilantro and serve.