Mexican Beef with Eggs

Apologies for my absence as of late. Allow me to sum it up by way of doling out some pearls of life wisdom:

  • Don’t have prolonged mold exposure in your apartment. It can make you sick.
  • Don’t get the flu. Especially don’t get the flu at the same time as your husband, i.e. the only other competent adult in your household. Turns out, cats are completely worthless when it comes to replenishing paper towels, cooking, cleaning, and doing laundry!
  • But if you do get the flu, do binge-watch both “The People Vs. OJ Simpson” (now on Netflix), AND “30 for 30’s OJ: Made in America”, on ESPN. Both excellent, particularly the latter.
  • Do go to Mexico for a week’s vacation!
  • Do give yourself the time and space you need to catch up on work after all that crap happens.
  • Do eventually get back to blogging because you’ve missed it. J

So, if you have had a few weeks like mine, you too will probably find yourself needing a quick, weeknight meal that also happens to be intensely comforting and incredibly tasty, budget-friendly, and right up your alley if you love Mexican flavors as much as I do. Oh, and it happens to be low-carb! Yea! Anytime I can feel like I’m eating a decadent feast when the net carbs are quite low is a win for me. Not that you couldn’t serve this with bread or tortilla chips. I will never judge that. Oh, and believe it or not, leftovers work beautifully. I know, I’d never believe me either if I hadn’t personally experienced it. But I would never lie to you, this really does reheat just fine. Enjoy!

Source: What Katie Ate On the Weekend by Katie Quinn Davies

Ingredients:
4 tsp olive oil
1 lb. lean ground beef
1 onion, finely chopped
Kosher salt and black pepper, to taste
4 tbs chipotle hot sauce (I used Tabasco)
1 (28 oz.) can diced or crushed tomatoes
1 large handful of cilantro, chopped, plus extra for garnish if you like
4 large eggs
1 jalapeno, thinly sliced

Directions:
Heat the oil in a large (12-inch) skillet (I used my cast-iron) over medium-high heat. Add the olive oil, then the ground beef and cook, breaking it up with a spoon, until no traces of pink remain and the meat has nicely browned. Add the onion, plus salt and pepper to taste. Cook, stirring often, until the onion is soft and cooked through. Stir in the chipotle hot sauce, tomato, and cilantro, season again with a dash of salt and pepper, and reduce the heat to medium. Cook for 5-6 minutes, until slightly thickened. It should have the texture of slightly loose chili.
Using a large spoon, make 4 indents in the beef mixture and crack an egg into each one. Lightly season only the tops of each egg with salt and pepper. (I like to first crack my eggs into small ramekins or prep bowls, that way you can start over without consequence if you accidentally crack the yolk or get a bad egg or something).
Cover the pot and cook 5-7 minutes, or until the whites are set. They’ll look unset when it’s ready if you, like me, are going for a runny yolk. You can cook it longer if you want your yolks set. When done, turn off the heat and garnish with the sliced jalapeno and extra cilantro. Serve immediately.

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