Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound (450g) ground beef, preferably 80/20
  • 1 medium onion, chopped (approximately 1 cup, 150g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano (5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • ¼ teaspoon red pepper flakes (optional, for a bit of heat, 1 ml)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • Salt and freshly ground black pepper to taste
  • 8 large eggs
  • ½ cup (50g) shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley, for garnish (30 ml)

Instructions:

  1. Preheat oven to 375°F (190°C). Heat olive oil in a large (12-inch) cast-iron or oven-safe skillet over medium-high heat. Add ground beef, breaking it up with a spatula.
  2. Cook the beef until browned, about 5-7 minutes. Drain off any excess grease if necessary. Add chopped onion and minced garlic to the skillet. Cook until the onion is softened, about 3-5 minutes.
  3. Stir in dried oregano, smoked paprika, red pepper flakes (if using), and Worcestershire sauce. Season with salt and pepper to taste.
  4. Using the back of a spoon, make 8 indentations in the beef mixture.
  5. Crack one egg into each indentation.
  6. Transfer the skillet to the preheated oven and bake for 8-12 minutes, or until the eggs are cooked to your desired doneness (whites set, yolks still runny).
  7. Sprinkle shredded cheddar cheese over the skillet. Bake for an additional 1-2 minutes, or until the cheese is melted and bubbly.
  8. Garnish with chopped fresh parsley and serve immediately.