Brazil Nut Free Whole30 Smoky Paprika Steak and Eggs Plate
This is the kind of plate that makes a weekend morning feel like a serious occasion — smoky, satisfying, and built entirely from whole, clean ingredients with zero fillers or hidden additives to worry about. The skirt steak gets a bold rub of smoked paprika, cumin, garlic, and onion powder before hitting a screaming-hot cast iron skillet, where it develops a deep, caramelized crust that's genuinely hard to beat. While the steak rests, sweet bell pepper and onion go into the same pan and pick up all those savory drippings, turning soft and lightly charred at the edges. Sunny-side up eggs finish the whole thing off, their rich yolks ready to break over the sliced steak and sautéed vegetables below. Every single ingredient here — avocado oil, fresh eggs, real spices — is exactly what a clean-eating protocol calls for, so there's no label-reading stress or substitution gymnastics required. A scatter of fresh parsley and a hit of hot sauce pull it all together into something that looks like it came out of a brunch restaurant, not a weekday skillet.
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Learn more →Ingredients
2 servings
For the steak
- 1 lb skirt steak, trimmed
- 1 ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp avocado oil
For the vegetables
- 1 red bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 tbsp avocado oil
- ¼ tsp smoked paprika
- salt and pepper, to taste
For the eggs
- 4 large eggs
- 1 tbsp avocado oil
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- hot sauce, to taste (optional)
Instructions
- 1
Pat the skirt steak dry with paper towels. In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, kosher salt, and black pepper. Rub the spice mixture evenly over both sides of the steak.
- 2
Heat 1 tbsp avocado oil in a 12-inch cast iron skillet over high heat until the oil just begins to smoke. Add the steak and sear undisturbed for 3–4 minutes, until a deep brown crust forms on the underside and the steak releases easily from the pan.
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