Onions and Eggs Casserole with Ground Beef (Albanian Kimë me Vezë)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil is healthier, while sunflower oil is more budget-friendly.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro offers a fresh flavor, while green onions are usually cheaper.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative, while bulgur is often less costly.

Peel and place 3 lb of onions in a bowl of cold water to prevent crying and keep them fresh.

Chop the onions and mince 4 garlic cloves as finely as possible.

Add all chopped onions to a deep skillet.

Cook the onions on medium to medium-low heat without adding olive oil, allowing them to sweat in their own liquid.

Add a little water as needed, about 4 or 5 times, stirring occasionally to prevent sticking.

Cover and let the onions cook for about 15-20 minutes, checking their doneness visually.

Once the onions are cooked down, drizzle 3 tbsp of olive oil over them and cook for a bit.

Add 1 lb of ground beef to the skillet and cook until browned.

Season the mixture with 2 bay leaves, 1 tbsp oregano, 1 tsp paprika, 1 tsp marjoram, 1 tbsp sea salt, and 1 tsp black pepper, mixing well.

Add 1/2 can of tomato sauce (about 7 oz) or blended fresh tomatoes if in season, and mix well.

Transfer the skillet to an oven preheated to 400°F and bake for 15 minutes.

Remove the skillet from the oven and create 4 wells in the mixture.

Crack 4 eggs into the wells, ensuring they are spaced apart.

Return the skillet to the oven for another 5 minutes.

Let the dish cool slightly before garnishing with fresh parsley and paprika cooked in butter if desired.

Serve with toasted sourdough bread and optionally a side salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens