Steak and eggs with blistered cherry tomatoes
15 min · 43 g protein · 395 cals / serving
The diner breakfast in fifteen minutes: thin sirloin seared hard and sliced, two fried eggs each, and cherry tomatoes blistered in the steak pan until they burst into their own garlicky sauce, on a handful of peppery rocket.
Ingredients
- 9 oz top sirloin steak, about 1.5 cm (2/3 inch) thick, trimmed
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp olive oil
- 2 cups cherry tomatoes
- 2 cloves garlic, sliced
- 4 large eggs
To serve
- 2 handfuls arugula
- 1 tbsp fresh parsley, chopped, or chives
Steps
- Pat the steak dry and season with most of the salt and the pepper. Heat 1 tsp of the oil in a heavy skillet over high heat until it shimmers, and sear the steak 2–3 minutes a side for medium-rare (135°F in the middle). Rest it on a board.
- Turn the heat to medium-high, add the tomatoes and garlic to the steak pan with the rest of the salt, and cook, shaking the pan, 3 minutes, until the skins blister and a few burst. Tip them onto the plates.
- Wipe the pan, add the remaining 1/2 tsp of oil over medium heat and fry the eggs 2–3 minutes, covered for the last minute if you like the tops set.
- Slice the steak across the grain and plate it with the eggs and tomatoes, spooning the tomato juices over the steak, with the rocket alongside. Scatter with parsley.
Good to know
Which steak?
Sirloin is lean and tender sliced thin. Strip or ribeye are the steakhouse choices and work the same way, with more fat in the pan and a lower score: about 52 instead of 65 with ribeye.
Leftover steak?
Slice it cold and warm it in the tomato pan for 30 seconds; it is the fastest version of all.
Per
- Calories
- 115
- Protein
- (44%)
- 12 g
- Fat
- (47%)
- 6 g
- Carbohydrates
- (9%)
- 3 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 226 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 791 kcal goes into the pot and 811 g of ingredients comes out as about 690 g of food: 115 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.