Braised Beef Breakfast Skillet with Pico de Gallo

Ingredients

For the Braised Beef:

• 2 lbs beef chuck roast

• 2 tbsp vegetable oil

• 1 large onion, chopped

• 4 cloves garlic, minced

• 2 tsp ground cumin

• 2 tsp chili powder

• 1 tsp smoked paprika

• 1 cup beef broth

• 1 cup crushed tomatoes

• 1 chipotle pepper in adobo, minced (optional, for smoky heat)

• 1 bay leaf

• Salt and pepper, to taste

For the Skillet:

• 3 medium potatoes, diced small

• 2 tbsp olive oil or butter

• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

• 4–6 large eggs

• Fresh cilantro, for garnish

For the Pico de Gallo:

• 2 medium tomatoes, finely diced

• ½ small red onion, finely diced

• 1 jalapeño, seeded and minced

• 2 tbsp cilantro, chopped

• Juice of 1 lime

• Salt, to taste

Instructions

1. Braise the beef:

• Preheat oven to 325°F (165°C).

• Season beef with salt and pepper. In a Dutch oven, heat oil and sear beef on all sides until browned. Remove and set aside.

• Add onion and garlic, sauté until softened. Stir in cumin, chili powder, and smoked paprika.

• Add broth, crushed tomatoes, chipotle, and bay leaf. Return beef to pot.

• Cover and braise in oven 2 ½–3 hours, until beef is fork-tender. Shred with two forks.

2. Make the pico de gallo:

• In a bowl, combine tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Set aside.

3. Cook the potatoes:

• In a large oven-safe skillet, heat olive oil. Add diced potatoes, season with salt and pepper, and cook until golden and crispy, about 12–15 minutes.

4. Assemble the skillet:

• Add shredded beef over potatoes. Sprinkle with cheese.

• Make small wells and crack eggs into them. Cook on stovetop until egg whites are set but yolks are still runny (or transfer skillet to 375°F oven for 8–10 minutes).

5. Serve:

• Top hot skillet with fresh pico de gallo and garnish with cilantro. Serve family-style with warm tortillas or crusty bread.