Eggs with Ground Meat

Method

1. Melt the butter in a wide, heavy-bottomed skillet over medium heat, then add the ground meat and cook for about 15 minutes, breaking it apart continuously until it is well browned and any released liquid has evaporated.
2. While the meat cooks, dice the tomatoes and peppers into small, even pieces, preparing them for the pan.
3. Add the diced peppers to the browned meat and sauté together for 8 minutes until the peppers begin to soften, then stir in the diced tomatoes and continue cooking for another 10 minutes until the mixture thickens into a rich, concentrated base.
4. Spread the meat and vegetable mixture evenly across the pan, then create four small wells in the surface using the back of a spoon.
5. Crack one egg into each well, reduce the heat to low, and cover the pan with a lid, allowing the eggs to set gently for 8 to 10 minutes until the whites are fully cooked but the yolks remain slightly runny.
6. Remove the pan from the heat and serve the dish directly from the skillet while hot.