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Deconstructed Taco in a Skillet

Whenever I’m in rush, I throw everything into a skillet and call it ‘deconstructed…insert name of original dish.’ It’s fast, it’s easy, it’s idiot proof. This one’s for all my lazy cooks (myself included) who don’t want to wash more than one dish. This is not to be confused with a ‘Shakshuka’ as there’s no tomatoes in this recipe (good news for those of you avoiding night shade vegetables!)


1 lb grass-fed ground beef

2 tbsp grass-fed ghee

½ yellow onion chopped

2 cups spinach

4 eggs

1 tsp Himalayan salt

1 tsp garlic powder

1 tsp onion powder

1 tbsp ground cumin

1 tbsp ancho chilli powder

(garnish with cilantro)


1. Preheat oven to 400F

2. In a large skillet over medium high heat, melt the ghee and add onions. Stir until fragrant

3. Add the beef and use a wooden spoon to break up the meat into small pieces. Cook until the beef turns brown and then lower the heat.

4. Add the salt, cumin, garlic, chili, and onion powder.

5. Add the fresh spinach and stir until all the spinach is wilted

6. Create four dents/ pockets to where you will crack each egg into

7. Place the skillet in the oven and bake for 12 minutes. Garnish with cilantro and serve with a salad of your choice!

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