Just like farm-fresh Eggland's Best eggs, Texas beef makes the perfect meal any time of the day. This dish is great to be shared at brunch, or as a main dish for dinner with a side of crusty bread
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350 F degrees. Heat up
- Heat up cast iron skillet on stovetop to medium heat.
- Add oil, minced garlic, cumin, chipotle chili powder and garlic powder; saute for 1 minute or until spices become fragrant.
- Add onions, yellow peppers, sweet potatoes to begin to cook down. Stir as needed.
- Cover skillet for about 6 minutes to help steam and soften the sweet potatoes. Add tomatoes and leftover steak cubes. Continue cooking over medium heat until mixture is heated through.
- Remove from stovetop and drain off any excess liquid.
- Use the back of a spoon to make indentions for eggs. Crack eggs directly on top of hash, several inches apart from one another.
- Use small rimmed baking sheet for relish.
- Add all corn, jalapeno, and red onion to baking sheet and drizzle with 1 tablespoon olive oil and sprinkle with ½ teaspoon chipotle chili powder, shake pan to coat ingredients.
- Bake both egg pan and relish pan in 350 F degree oven. Depending on desired doneness of eggs,' eggs will be ready in 6 to 10 minutes.
- To test, press on the egg yolk with spoon to determine consistency.
- Relish will be ready to remove from oven when corn turning light brown, approximately 8 to 12 minutes; stir halfway through. Remove from oven.
- Set eggs aside to rest while tossing corn mixture with Parmesan cheese. Garnish with chopped fresh cilantro, if desired
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g
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