This is not something that requires measuring the ingredient, but if you need some guidance…
*1/2lbs grass fed ground beef- medium (lean if using regular beef)
*1/2 red pepper, chopped
*1/4 med. red onion, chopped
*1/4 cup mushrooms, sliced
*1/2 tomato, chopped
*3-4 kale leaves, remove stem and centre vein, slice leaves thin
*1-2 tsps. dried oregano
*1-2 tsps. dried thyme
*1-2 tbsp. cooking fat (e.g., ghee, duck fat, etc.)
salt and pepper to taste, few leaves of fresh parsley and basil chopped
***increase, decrease or swap any vegetables, spices or herbs with others you prefer.
Use a deep pan with lid. Heat some of the cooking fat over medium heat. Add the beef, using a spoon to break it into pieces. Remove from heat when there are no longer pink spots. Drain all the fat if using regular beef. Drain most of the fat if using grass-fed. Set beef aside.
You can start your vegetables in a separate pan while you cook the meat or give the same pan a wipe, add more cooking fat and start to sauté the onion and peppers. Let cook until they begin to soften then add the mushrooms and tomatoes. Add oregano, thyme, and a bit of salt and pepper. Mix thoroughly. Let these cook for another 5 minutes. When the vegetables are near ready, add the kale and continue cooking until the kale begins to wilt. Add your cooked beef. More seasoning if you need it. Mix the beef and vegetables thoroughly. Using a spoon, evenly spread the hash around the pan. Sprinkle oregano and basil.
Crack each of the eggs over a section of the hash (1 egg per 1/3 of the pan) cover with lid, and allow to cook. Approximately 5 minutes, less if you like them a little runny.