Preheat oven to 375 degrees. Add steak and harissa to a large resealable plastic bag; shaking to coat. Set aside and allow to marinate 20 minutes at room temperature.
Harissa is a spicy ground chili paste that originated in Africa. We added it to spice up this steak and potato breakfast skillet.
Servings and Ingredients
|1 (1-lbs.) pkg. beef chuck boneless petite tender steaks, cut into 1-inch cubes|
|¼ c. harissa paste|
|1 tbsp. Gustare Vita garlic-flavored olive oil|
|1 (1-lbs.) pkg. baby red potatoes, chopped into 1/2-inch pieces|
|½ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee ground black pepper|
|½ c. red onion, chopped|
|½ c. red bell pepper, seeded and chopped|
|½ c. Hy-Vee triple Cheddar shredded cheese|
|4 Hy-Vee large eggs|
|1 avocado, seeded, peeled, and chopped|
|Fresh cilantro, for garnish|
Things To Grab
- Large resealable plastic bag
- 10-inch cast iron skillet
Meanwhile, heat olive oil in a 10-inch cast iron skillet over medium-high heat. Add potatoes to skillet and season with salt and pepper. Cook potatoes 15 to 20 minutes, stirring occasionally, or until potatoes are crispy.
Add steak to skillet. Saute 2 to 3 minutes. Stir in onions and peppers; sprinkle with cheese. Create 4 wells for the eggs and crack eggs directly into skillet. Place skillet into oven and bake 5 to 8 minutes or until egg whites are opaque and yolks have thickened. Remove from oven. Serve topped with avocado and cilantro, if desired.
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 265mg
- Sodium: 660mg
- Total Carbohydrates: 28g
- Protein: 35g
Hy-Vee Test Kitchen