Braised Beef Breakfast Skillet w/ Pico de Gallo

This Braised Beef Breakfast Skillet makes the most of your leftovers the next morning! It’s Whole30 and Paleo-friendly too!

This skillet is a riff on a Huevos Rancheros. Instead of salsa, however, I use leftover Whole30 Mexican Braised Beef as the base to poach the eggs directly in.

Everything gets topped with heaping spoonfuls of quick-and-easy Pico de Gallo that helps awaken all of the deep and delicious flavours in the meat. Though I am a big fan of spicy foods, I would suggest making the Pico de Gallo on the mild side because the beef should be spicy enough from all of the whole chilies you used the day before. Then again, go crazy and make it as spicy as you want. Who am I to tell you otherwise?

INGREDIENTS:

For the breakfast skillet

• 2 cups leftover Braised Mexican Beef (see here for recipe)
• 5-6 eggs – 2-3 per person
• 1/8 cup water

For the pico de gallo

• 1/2 white onion – finely diced (preferably sweet variety)
• 2 tomatoes – finely diced (red bell pepper makes a great substitute)
• handful fresh cilantro
• juice of half a lime
• pinch of salt

METHOD:

For the pico de gallo

1. toss all ingredients together in a mixing bowl – set aside.

For the breakfast skillet

1. Add leftover Mexican Braised Beef and water to a skillet over medium heat and cover with a lid. Bring to a gentle simmer.
2. Using a spatula or wooden spoon, form small holes in the beef. Crack an egg into each hole. Cover the skillet with a lid and cook eggs to your desired consistency (approximately 8-10 minutes for medium yolks and firm whites)
3. Spoon pico de gallo overtop of the skillet and serve.