Heat a non-stick skillet over medium heat. Add the beef and break apart. Cook for 7-10 minutes or until done, stirring occasionally. Stir in spices. Set aside.

Meanwhile, in a small bowl, scramble the eggs with a fork. Heat oil in a small skillet over low heat. Pour in eggs and once they start to set, scramble them until firm and fully cooked.

Assemble bowl with spiced beef, scrambled eggs, and salsa. Squeeze some lime, add a dash of salt/pepper, and serve.

Place the blueberries in a bowl and pour the cream over. You can also whip the cream beforehand if you like.