
Steak and eggs is already a power move for breakfast or dinner, and this version takes it up a notch with a homemade everything seasoning that clings to the crust and delivers serious flavor in every bite. The blend of sesame seeds, poppy seeds, dried garlic, dried onion, and flaky sea salt is mixed right in your kitchen, so you know exactly what's going in it — no store-bought blends with mystery additives to second-guess. The steaks get seared hard in a cast iron skillet until a deep, crackling crust forms, then the same pan does double duty for frying the eggs, which means less cleanup and more flavor from those browned bits. Blistered cherry tomatoes roasted until their skins burst add a bright, jammy contrast that ties the whole plate together. Every ingredient here is naturally free of tree nuts, so there's no need to audit labels or swap anything out — it just works as written. This is the kind of meal that feels indulgent and intentional at the same time, whether you're deep in a Whole30 reset or just chasing a genuinely satisfying plate.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →2 servings














Preheat the oven to 400°F (205°C). Toss the cherry tomatoes with 1 tsp avocado oil and 1/4 tsp kosher salt on a small sheet pan, spreading them in a single layer. Roast for 15–18 minutes, until the skins are blistered and beginning to burst.
While the tomatoes roast, combine the sesame seeds, poppy seeds, dried minced onion, dried minced garlic, and flaky sea salt in a small bowl and stir to mix. Set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
