Don’t you just love recipes that can be prepared in advance and eaten for breakfast, lunch, and dinner? For all you meal-preppers, this one is for you. To make things even better, the dish requires only one pan. Throw everything inside, and after fifteen minutes, you will be left drooling over tender steak pieces, runny eggs, and satisfying potatoes.
Recipe
Yields 3-4 servings
Ingredients
300 grams breakfast steak, sliced into bite-sized pieces
¼ cup oil
1 tablespoon butter
1 onion, chopped
4 cloves garlic, minced
1-2 potatoes, peeled and diced
¼ cup water
2 eggs
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon paprika
½ teaspoon cumin
Chili flakes for garnish
Procedure
In a cast-iron skillet, heat some oil and butter.
Season the beef with salt, pepper, paprika, and cumin.
Sauté the onions and garlic in the pan until fragrant. Move them to a container.
Sear the beef until brown (half-cooked) and season with salt and pepper. Then, transfer them onto another plate.
Sauté the potatoes in the pan for a few minutes. Pour in a little bit of water and cover the pan. When the potatoes can easily be pierced into by a fork, they are done.
Throw the onions, garlic, and steak pieces back into the pan.
Create spaces in the pan and quickly crack the eggs and cook them to your liking. Cover the pan and turn off the heat, so the steak does not overcook.
Once done, garnish with chili flakes.
Serve immediately and enjoy!
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