Thinly slice the onion and chop the garlic cloves. Dice the tomatoes.

Cut the beef into bite-sized pieces and season with a pinch of salt, pepper, and paprika.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the beef pieces and cook until browned on all sides (about 5-7 minutes). Remove from the skillet and set aside.

In the same skillet, add another tablespoon of olive oil. Add the sliced onion and garlic, sautéing until the onion is translucent (about 3 minutes).

Add the diced tomatoes to the skillet and cook until they start to break down, about 5 minutes.

Slice the chicken breast into thin strips, season with a little salt and pepper, and add it to the tomato mixture. Cook until the chicken is no longer pink, about 6-8 minutes.

Return the beef to the skillet. Add the dried oregano and stir to combine. Cook everything together for an additional 5 minutes.

Make four small wells in the skillet and crack an egg into each well. Cover the skillet and allow the eggs to cook to your liking, about 4-6 minutes for firm whites and runny yolks.

Taste and adjust the seasoning with more salt and pepper if needed before serving.

Serve hot, straight from the skillet, providing each serving with a portion of the beef, chicken, tomato mixture, and an egg.