Joe's Special

2 tablespoons olive oil
2 pounds ground beef
2 cloves garlic, minced
2 onions, chopped
1 (8 ounce) package sliced fresh mushrooms
1/2 teaspoon ground nutmeg
1/2 teaspoon dried oregano
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 eggs
salt and pepper to taste

Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, and cook, stirring to crumble, until no longer pink, about 8 minutes. Pour off any excess grease, then stir in the garlic, onions, and mushrooms. Reduce heat to medium, cover, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the nutmeg, oregano, spinach, salt, and pepper and cook until the spinach is heated through.

Reduce heat to medium-low, and make 6 egg-sized indentations into the beef and spinach mixture. Crack the eggs into the each indentation, then cover, and continue cooking until the eggs are done to your liking, about 5 minutes more for medium.

Version Two with Fresh Spinach

6 large eggs
Splash or two of Tabasco or other hot pepper sauce
1 teaspoon salt or more to taste
1/2 teaspoon dried basil or oregano
1/2 teaspoon freshly milled black pepper or more to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion, diced
1/2 pound lean freshly ground beef, preferably chili grind (a bit coarser than hamburger grind)
3/4 to 1 pound fresh spinach, preferably the crinkly savoy variety, trimmed of stems and chopped

Crack the eggs into a small bowl and add the Tabasco, salt, basil, and pepper. Whisk just enough to combine; you should still see large bubbles. Set aside.

Warm the oil and butter in a large skillet over medium heat until the butter melts. Add the onion and sauté until soft but not beginning to brown, about 4 minutes. Add the ground beef and continue cooking until uniformly brown, breaking the meat into small pieces as it cooks. Cover with the spinach, place a lid over the mixture, and cook for about 3 minutes, just until the spinach wilts. (If using frozen spinach, cook, covered, for 1 minute, just to take off its raw edge.)

Stir the spinach into the meat, cooking briefly to eliminate excess liquid if the mixture seems watery. Pour the egg mixture over all, stirring with a spatula from the bottom until the eggs begin to set. Remove from the heat and stir a few more times, as the eggs cook through from the residual heat. Serve immediately.