3clovesgarlic - minced (or grated for stronger garlic flavor)
1 1/2tspyellow curry powder
1cfrozen peas - can omit for paleo or keto
1ccanned full fat coconut milk
1/4cchopped pecans - toasted
To begin, preheat your oven to 350 degrees.
Place your broccoli in a vegetable steam basket, and place it in a pot with just enough water to cover the bottom. Cover and turn the heat on medium. Simmer the water long enough to steam the broccoli until it is almost tender and is bright green in color.
Transfer it to another dish to stop the cooking process, and set it aside for now. (Note: My rice cooker has a vegetable steamer basket and comes in handy for steaming vegetables.)
Heat the coconut oil in a large skillet and add the onion. Sauté the onion until it is just tender.
Add in the ground beef and cook until it is browned, breaking up the pieces with your utensil.
Add in the garlic and cook for just a minute longer.
Stir in the curry powder, cumin, oregano, smoked paprika and salt. Remove it form the heat.
Stir in the peas and broccoli.
Spread the beef mixture in a greased (I use coconut oil) baking dish that is 8x8" square or equivalent in size.
In a bowl, whisk together the coconut milk, the chicken broth and the eggs.
Pour the egg mixture all over the beef and vegetables.
Bake for 35-45 minutes, or until the eggs are set in the center.