In a large cast-iron skillet over medium-high heat, fry the chopped onion on two tablespoons of butter until soft. Add the pound of minced meat, stir well and fry together for several minutes or until meat is no longer pink.
Stir in one tablespoon tomato mark, two cloves sliced garlic and teaspoon of paprika, and continue to cook until all the meat juice is evaporated. Season the mixture with salt and pepper to taste.
With a spoon, make 4 dents in the meat mixture and break eggs into each "hole". Lower the heat to medium, cover the skillet with a lid, and simmer until the eggs are cooked to your liking, about 5-8 minutes. Alternatively, put the skillet (uncovered) in the 350 degrees Fahrenheit preheated oven and bake until eggs are done.
Sprinkle with two tablespoons chopped fresh parsley and paprika. Serve hot.
Use chopped tomato or tomato sauce instead of tomato paste.
Add a tablespoon of Ajvar, [pepper and eggplant salsa-like spread] for a unique flavor.
Substitute ground lamb with beef, chicken, or turkey.