San Francisco Little Joes

• 3 tablespoons vegetable oil
• 1 onion, chopped
• 1 pound lean ground beef
• 1 pound fresh spinach, chopped
• Salt to taste
• Tabasco
• 4 eggs, lightly beaten
• 1/4 cup grated Parmigiano-Reggiano

1. Heat oil in a large skillet.
2. Add onion, and cook over medium heat until soft.
3. Add beef, mixing with onion and breaking it up into bits with a fork.
4. Cook until no longer red.
5. Add spinach.
6. Mix well.
7. Cook, stirring for 3 to 4 minutes, until spinach has wilted.
8. Add salt to taste.
9. Mix a dash of Tabasco with eggs, then pour eggs over beef.
10. Stir until eggs set.
11. Transfer mixture to a warm platter, and sprinkle with cheese.

vegetable oil, onion, ground beef, fresh spinach, salt, tabasco, eggs

Taken from cooking.nytimes.com/recipes/1755 (may not work)