In a deep skillet heat the oil on medium. Add butter and let it melt.
Add onion (and, optionally, a pinch of salt), stir, and simmer for 2-3 minutes. Then add pepper (if using it), stir, and cook everything until translucent.
Add meat, break it up with a spatula, and stir everything together until integrated. Cook for 3-4 minutes or until meat is no longer pink, but don't overcook it. Dice in your garlic.
Bring the temperature down to low, then stir in seasonings, tomato sauce, and broth. With a spatula, create "holes" for the eggs to go in. Break eggs into them.
Cover the skillet, and simmer for 5-7 minutes. Garnish with parsley.