1. Heat a large skillet over medium heat and add the olive oil or bacon grease. Let it warm until shimmering but not smoking.
2. Add the finely chopped onion and sauté for about 3-4 minutes, stirring occasionally, until the onion is soft and translucent. If you’re using bell pepper, toss it in now and cook for an additional 2 minutes.
3. Add the minced garlic and cook for another 30 seconds until fragrant. Mama Lu always said, “Don’t let your garlic burn—smells like trouble.”
4. Increase the heat to medium-high and add the ground beef to the skillet. Use a wooden spoon or spatula to break it into small crumbles as it cooks.
5. Sprinkle the smoked paprika, thyme, salt, and pepper over the beef. Stir well to combine, letting the beef brown evenly. This should take about 6-8 minutes. You want nice caramelized bits on the bottom—those are flavor gold.
6. Once the beef is fully cooked and no longer pink, give it a taste and adjust seasoning as needed. If it feels dry, adding a splash of broth or a teaspoon of butter can bring it back to life.
7. If you’re adding eggs, push the beef mixture to one side of the pan. Crack the eggs into the empty space and cook sunny side up or scrambled, depending on your preference.
8. When the eggs are just about done, sprinkle chopped parsley or chives over the entire skillet for a fresh pop of color and flavor.
9. Serve immediately, spooning the beef and eggs onto warm plates. Mama Lu always said, “Eat it while it’s hot, or it ain’t worth the wait.”

One little trick I learned from Mama Lu was to keep a warm towel over the skillet between spoonfuls to keep everything cozy while finishing up the eggs. It’s the small touches that make a difference.