Hungarian Brunch Delight: Paleo Goulash Skillet With Zucchini Noodles and Sunny Side Up Eggs

Allergens

Contains no common allergens unless specified.

Ingredients

• 200g ground beef 1 medium onion, finely chopped 1 bell pepper, diced 2 cloves garlic, minced 2 zucchinis, spiralized or julienned 2 tablespoons tomato paste 1 cup bone broth 1 teaspoon paprika 1/2 teaspoon caraway seeds Salt and pepper to taste 4 large eggs Fresh parsley for garnish

Instructions

1. In a large skillet, brown the ground beef over medium heat. Break it up as you cook it until it's no longer pink. Drain any excess fat if needed.
2. Add onion, bell pepper, and garlic to the skillet with the cooked ground beef. Cook until the vegetables are tender.
3. Stir in tomato paste, paprika, caraway seeds, salt, and pepper. Pour in the bone broth, mix well, and bring to a simmer.
4. Add the spiralized or julienned zucchinis to the skillet. Cook until they are tender yet still have some bite.
5. In a separate pan, fry the eggs to your desired level of doneness.
6. Plate the goulash with zucchini noodles and top with a sunny side up egg. Garnish with fresh parsley.

Chef’s Insight

The combination of tender zucchini noodles, flavorful goulash sauce, and perfectly cooked eggs creates a satisfying brunch that is both delicious and nutritious.

Notes

Ensure you use grass-fed beef for a more authentic taste and better nutritional content.