A delicious and filling skillet breakfast featuring perfectly seared steak, tender potatoes, sautéed onions, and runny eggs, topped with fresh tomatoes and Italian herbs.
Ingredients
1 pound steak
2 cups diced potatoes
1 medium chopped onion
4 pieces eggs
1 cup halved tomatoes
to taste none salt
to taste none pepper
to taste none Italian seasoning
Method
Begin by heating a cast iron skillet over medium heat. Place the steak in the skillet and sear it for about 4 to 5 minutes per side until it reaches a medium doneness temperature of 140°F (60°C). Once cooked, remove the steak and set it aside, keeping the flavorful drippings in the skillet.
Next, add diced potatoes to the same skillet, seasoning them generously with salt and pepper. Cook the potatoes for approximately 8 to 12 minutes, stirring occasionally until they become tender.
Incorporate chopped onion into the skillet, sautéing until the onion is lightly browned and the potatoes are fully cooked, which should take an additional 3 to 5 minutes.
Slice the previously cooked steak into bite-sized pieces and return them to the skillet. Reduce the heat to a gentle simmer. Make four small wells in the potato mixture and crack an egg into each well. Add halved tomatoes around the skillet and cover it. Allow the eggs to cook until the whites are set but the yolks remain runny, approximately 6 to 12 minutes.
To finish, season the eggs with extra salt, pepper, and a dash of Italian seasoning before serving.
