SO SPECIAL:

Joe's Special: From The San Francisco Ferry Plaza Farmers' Market Cookbook by Christopher Hirsheimer and Peggy Knickerbocker (The Splendid Table, 3/29/06)

This dish has appeared on San Francisco restaurant menus for decades, and is still regularly ordered at Original Joe's on Taylor Street, which dates to 1937. [...]

* 3 or 4 large eggs
* Salt and freshly ground black pepper
* 4 tablespoons extra-virgin olive oil
* 1 pound ground grass-fed beef
* 1 clove garlic, minced
* 1 large onion, any kind, finely chopped
* 1 pound spinach, tough stems removed and leaves chopped
* 1/2 teaspoon dried oregano

1. In a bowl, lightly beat the eggs until blended and season with salt and pepper. Set aside.

2. In a large, heavy skillet, heat 2 tablespoons of the olive oil over medium-high heat. Crumble the beef into the pan and cook, stirring, until some of the red is gone but not a minute longer. This will take only a few minutes (keep it pink). Pour off the excess fat and transfer the meat to a bowl. Set aside and keep warm.

3. Meanwhile, add the remaining 2 tablespoons olive oil to the skillet and place over medium heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 3 to 4 minutes. Add the spinach and cook, stirring occasionally, until it wilts and is tender, 3 to 5 minutes. Season with salt and pepper. Return the meat to the pan, add the oregano, and taste and adjust the seasoning.

4. Add the eggs, reduce the heat to low, and cook, stirring constantly, just until the eggs are set, another minute or two, then serve.