Mexican Taco Bowl with Crispy Egg (Low-Carb)

Ingredients

• 4 large Eggs
• 4 cups Spinach
• 1 lb Lean ground beef
• 1/2 medium Onion
• 3 cloves Garlic
• 2 tbsp Olive oil
• 2 tsp Chili powder
• 1 tsp Ground cumin
• 1/2 tsp Smoked paprika
• 1/2 tsp Dried oregano
• to taste Salt
• 1/2 tsp Black pepper
• 1 medium Lime
• 1 medium Avocado(optional)

Instructions

1. 1

   Dice onion and mince garlic.

2. 2

   Heat 1 tbsp olive oil in a skillet over medium-high. Add beef and cook until browned (7–9 minutes).

3. 3

   Add onion and cook until softened (3 minutes). Add garlic and stir 30 seconds.

4. 4

   Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 1 minute to toast spices.

5. 5

   Add spinach to the skillet and sauté until wilted (2–3 minutes). Squeeze in lime juice and stir.

6. 6

   In a separate nonstick pan, heat remaining olive oil. Crack eggs in and cook until whites are set and edges are crisp (3–5 minutes).

7. 7

   Assemble bowls: beef-spinach mixture, top with a crispy egg, and optionally add sliced avocado.