Description
This hearty protein-packed one skillet meal is perfect for breakfast, lunch or dinner! The combination of vegetables and feta is a flavourful backdrop for the steak and eggs. This recipe is a super-speedy dinner and if there are leftovers, tuck them into a bun for a delicious lunchtime sandwich the next day!
Ingredients
4 Fast-fry Steaks (e.g. Strip Loin or Top Sirloin), about ¾ lb/400 g total
1 tsp (5 mL) Italian seasoning
1/2 tsp (2 mL) each salt and pepper, divided
2 tbsp (30 mL) canola oil, divided
1 small onion, chopped
3 cloves garlic, minced
1 yellow or green pepper, diced
1 can (19 oz/540 mL) petite cut tomatoes
3 tbsp (45 mL) chopped fresh basil or parsley
4 large eggs
1/2 cup (125 mL) crumbled feta cheese
4 slices sourdough bread, toasted
Coarsely chopped fresh basil or parsley (optional)
Instructions
Sprinkle steaks with Italian seasoning and half each of the salt and pepper.
Heat 1 tbsp (15 mL) of the oil in a large nonstick skillet on medium-high heat. Sear steaks on both sides and remove to a plate, keep warm.
Return skillet to medium heat and add remaining oil. Cook onion, garlic and yellow pepper for 5 minutes or until softened. Stir in tomatoes, basil and remaining salt and pepper. Bring to a boil, reduce heat and simmer for 10 minutes or until starting to thicken.
Return steaks and accumulated juices to the skillet and in between steaks make little indents and place an egg in each. Cover and cook for about 4 minutes or until eggs are set or cooked to desired doneness. Uncover and sprinkle with cheese and basil, if using. Serve with toasted bread.
Tip: Sprinkle a little salt and pepper on the egg before enjoying to your preference. Or for a kick of heat, add a splash of hot sauce or fresh chilies.
Notes
Per Serving (1/4 recipe with 2 slices toast): 670 calories, 26g fat, 9g saturated fat, 270mg cholesterol, 1250mg sodium, 60g carbs, 4g fibre, 13g sugars, 46g protein, vitamin A 19%, vitamin C 110%, calcium 23%, iron 40%.
*Calcium = 230 mg per serving