Rating: 4.5 stars
198 Ratings
  • 5 star values: 146
  • 4 star values: 31
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 5
Kate Merker and Sara Quessenberry


Credit: Charles Masters

Recipe Summary

15 mins
15 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper.

  • Cook the steak, 4 to 5 minutes per side for medium-rare. Remove from skillet and let rest for 5 minutes before slicing.

  • Add the tomatoes to the skillet and cook, cut-side down, until browned, 2 to 3 minutes.

  • Meanwhile, heat the remaining teaspoon of oil in a nonstick skillet over medium heat.

  • Crack the eggs into the nonstick skillet and cook, covered, to the desired doneness, 2 to 4 minutes for slightly runny sunny-side-up eggs.

  • Sprinkle the tomatoes and eggs with the oregano and 1/8 teaspoon each salt and pepper. Serve with the steak.

Nutrition Facts

306 calories; protein 32g; carbohydrates 7g; sugars 4g; fiber 2g; fat 17g; saturated fat 5g; calcium 65mg; iron 3mg; sodium 427mg; cholesterol 251mg.