Mediterranean Beef and Pepper Scramble with Spinach and Feta Salad

Dice the bell peppers and onion into small, even pieces; mince the garlic; rinse and pat dry the baby spinach; halve the cherry tomatoes; crumble the feta cheese if not pre-crumbled; set all ingredients aside in separate bowls for quick access during cooking.

Heat olive oil in a large skillet over medium-high heat at approximately 180°C; add ground beef and cook for 5 minutes, breaking it into small crumbles with a wooden spoon until browned with a crisp crust; stir in diced bell peppers, onion, garlic, oregano, cumin, and smoked paprika; sauté for an additional 3 minutes until peppers soften and spices release a fragrant aroma; season with salt and pepper.

In a large mixing bowl, combine baby spinach and halved cherry tomatoes; drizzle with olive oil and lemon juice, then toss gently to coat evenly; sprinkle crumbled feta cheese over the top and season lightly with salt and pepper; set aside at room temperature to allow flavors to meld.

Reduce skillet heat to medium-low, around 120°C; crack eggs directly into the skillet over the beef and pepper mixture; stir gently with a spatula, folding the eggs through the mixture to form large, soft curds for 2-3 minutes until just set but still slightly glossy; remove from heat immediately to prevent overcooking; crumble goat cheese over the top, scatter with chopped walnuts and fresh oregano leaves.