Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Steak and Tomato-Baked Eggs Recipe
    Lost? Site Map

    Steak and Tomato-Baked Eggs

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    jonesies's Note:

    Ripped out of a magazine, just not sure which!?# :-/

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      In a medium skillet, heat 2 tbsp olive oil over medium-high heat; add the onion and cook for 3 minutes.
    3. 3
      Add the mushrooms and cook until softened, about 5 minutes; season with salt and pepper.
    4. 4
      Fill the tomatoes with the mushroom mixture; transfer to an 8-inch square baking dish.
    5. 5
      Pack down the filling, crack 1 egg on top of each and season with salt and pepper.
    6. 6
      Bake until the egg whites are just opaque, 20 to 25 minutes. Sprinkle with the parsley.
    7. 7
      Meanwhile, preheat an oiled grill pan to medium-high heat.
    8. 8
      Season the steak with salt and pepper and grill, turning halfway through, for 12 to 14 minutes for medium-rare.
    9. 9
      Transfer to a cutting board and let rest for 10 minutes before slicing.
    10. 10
      In a salad bowl, whisk together the lemon juice and remaining 1 tbsp olive oil; season with salt and pepper.
    11. 11
      Add the watercress and toss.
    12. 12
      Serve alongside the steak and tomato-baked eggs.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Steak and Tomato-Baked Eggs

    Serving Size: 1 (388 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 387.7
     
    Calories from Fat 222
    57%
    Total Fat 24.6 g
    37%
    Saturated Fat 6.9 g
    34%
    Cholesterol 263.2 mg
    87%
    Sodium 145.2 mg
    6%
    Total Carbohydrate 8.8 g
    2%
    Dietary Fiber 2.4 g
    9%
    Sugars 5.5 g
    22%
    Protein 32.3 g
    64%

    The following items or measurements are not included:

    mixed mushrooms

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites