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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
460 Calories per serving
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 265mg
- Sodium: 660mg
- Total Carbohydrates: 28g
- Protein: 35g
Daily Values
0%
Iron 30%
0%
Calcium 10%
0%
Vitamin D 6%
0%
Potassium 30%
Recipe Source:
Hy-Vee Test Kitchen