Leftover Spiced Beef Scramble with Garlicky Lemon Yogurt and Avocado
Yesterday's cumin-coriander-paprika ground beef gets folded into eggs with sautéed onion, garlic, spinach and fresh tomato, then served with avocado and a dollop of overnight garlic yogurt.
"It worked really, really well." The yogurt base was the thing she was proudest of — "I let it set overnight, which really added a sharpness to the garlic, and it enhanced the flavor... so that was a great base." On the beef: "this ground beef mixture was very, very flavorful," with Hungarian hot paprika that "definitely added a nice kick and a good bit of heat." She was deliberate about the tomatoes: "it didn't make it like a tomato-y sauce. I just waited until they got a little soft, mixed into the mixture." And on the aromatics: "I decided to add more sautéed onions and garlic, because I can never get enough."
kitchen Ingredients
- Greek yogurt made the day before with garlic minced in, left overnight
- Garlic 1 clove (for the yogurt) · minced · she corrected herself from 'a bunch' to one clove
- Fresh lemon juice added to the yogurt before plating
- Lemon zest added to the yogurt before plating
- Ground beef browned · leftover from yesterday's lunch
- Onion diced, sautéed · used in both the beef mixture and again in the scramble
- Garlic chopped, sautéed · in the beef mixture and again in the scramble
- Carrots diced small, sautéed · in the beef mixture
- Ground cumin
- Ground coriander
- Hungarian hot paprika "definitely added a nice kick"
- Salt
- Pepper
- Fresh tomatoes 2 for the beef mixture, 1 more for the scramble · diced · Farm to People · cooked just until soft, not saucy
- Spinach for the breakfast scramble
- Eggs 4 · whipped · two each for her and her husband
- Avocado 1/2 per plate · sliced
- Collard greens sautéed and quickly steamed · used in yesterday's lunch version, not the breakfast scramble
- Cooking oil or fat not specified, but she sautéed
local_dining Instructions
The day before: mince one clove of garlic into Greek yogurt and let it sit overnight so the garlic sharpens. (overnight)
Brown the ground beef in a pan with sautéed onions, garlic and carrots, seasoning with ground cumin, ground coriander, Hungarian hot paprika, salt and pepper. Let the spices settle in.
Once the beef is browned and cooked through, add diced fresh tomato (she used two) and cook just until the tomatoes soften and mix into the beef — not a tomato sauce.
For the lunch version: stir fresh lemon juice and zest into the garlic yogurt, spread it on the plate, layer sautéed and quickly steamed collard greens on top, then the beef mixture.
For the breakfast scramble: sauté more onion and garlic, then add spinach and one more diced tomato and cook until wilted.
Add the leftover beef mixture to the pan, then pour in four whipped eggs and cook over relatively low heat just until warmed through and set.
Plate the scramble with half an avocado, sliced, and a dollop of the garlicky lemon yogurt.
Inspiration
Pure leftovers. "I had some of the ground beef left over, as well as the yogurt, with the garlicky lemon flavor, so for breakfast today, I decided to add more sautéed onions and garlic... spinach, tomatoes... and then I whipped four eggs." Yesterday's lunch was the same beef over quickly steamed collard greens on the garlic yogurt.
Open Questions
- help_outlineHow much beef, and how much yogurt did you start with?
- help_outlineHow much of each spice — teaspoons? Equal parts?
- help_outlineHow much garlic went into the beef mixture (as opposed to the one clove in the yogurt)?
- help_outlineHow many carrots, and how finely diced?
- help_outlineHow long did the beef brown, and how long did the tomatoes cook down?
- help_outlineHow much spinach in the scramble?
- help_outlineDo you scramble the eggs into the mixture or let them set around it?
- help_outlineAny oil or butter, and how much?
Answer any of these below and I'll fold them in.
View original transcript
So, yesterday I made this ground beef mixture for lunch, which had a Greek yogurt base, which I had minced a bunch of garlic into, or actually one clove of garlic into, and I let it set overnight, which really added a sharpness to the garlic, and it enhanced the flavor, letting it sit overnight, so that was a great base. I added some fresh lemon juice and lemon zest before plating it, and then this ground beef mixture was very, very flavorful. It was a lot of sautéed onions and garlic and carrots. I added ground cumin, ground coriander, Hungarian hot paprika, which definitely added a nice kick and a good bit of heat to the dish, salt, pepper, seasoning, and yeah, I first browned the beef on the pan. Only once the beef was browned and cooked and all the spices had really settled in, then I added a little bit of fresh tomato. I added two fresh tomatoes from Farm to People, but it didn't make it like a tomato-y sauce. I just waited until they got a little soft, mixed into the mixture, and then you plated that on top of the Greek yogurt. Before that, actually, I just had sautéed and quickly steamed some collard greens to remove some of the bitterness, so that was the second layer, and then the ground beef on top, so it was a great dish. I had some of the ground beef left over, as well as the yogurt, with the garlicky lemon flavor, so for breakfast today, I decided to add more sautéed onions and garlic, because I can never get enough, spinach, tomatoes, one more of those tomatoes, and then I whipped four eggs, well, so two each for me and my husband, and then I added the ground beef mixture. So once I sautéed all the veggies that I just mentioned, I then added the beef and the egg, just so that it would warm, relatively low heat, and then I served it with half an avocado and a dollop of that yogurt, and it worked really, really well.