| 9 | 15 | 724 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 1 min | 14 min | 3 |
| 794 gm | Beef, top sirloin |
| 1/4 tsp | Sea Salt (to taste) |
| 1/4 tsp | Black pepper (to taste) |
| 1 cup | Cherry Tomatoes |
| 1 tbsp | Thyme, dried |
| 1 3/4 tsp | Oregano, dried |
| 1 3/4 tsp | Basil, dried |
| 2 small | Summer squash (Patty Pan Squash, diced) |
| 6 medium | Egg |
1. Preheat the oven to broil.
2. Arrange the steaks onto the pan, seasoning both sides with salt and pepper. Broil for four to five minutes. The timing will depend on the thickness of your steak.
3. Remove from the oven and flip the steaks over. Add the cherry tomatoes, squash, thyme, oregano, and basil. Stir gently.
4. Create wells amongst the tomatoes and crack an egg into each well. Return the baking sheet to the oven and broil for another four to five minutes or until the eggs are set to your liking.
5. Slice the steak and divide it onto plates with the tomatoes and eggs. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Additional Toppings: Fresh parsley, sweet potatoes, sliced red onion, and/or avocado.
No Ghee: Use coconut oil instead.
| Meat | 2.9 |
| Meat Alternative | 1.0 |
| Vegetables | 1.9 |
