Candida Diet Friendly Whole30 Smoky Paprika Steak and Eggs Plate
Smoky, satisfying, and built entirely from whole ingredients, this skirt steak and eggs plate is the kind of meal that makes clean eating feel genuinely exciting rather than like a compromise. Skirt steak gets rubbed down with smoked paprika, cumin, garlic powder, and onion powder before hitting a screaming-hot cast iron skillet, building a deep, caramelized crust that locks in all that bold flavor. Sautéed red bell pepper and onion cook in the same pan, picking up those leftover drippings and a second hit of smoked paprika for a sweet, slightly charred finish. The eggs go in last, sunny-side up or over-easy depending on your mood, rounding out the plate with richness and protein. Because every ingredient here is naturally free of sugar, grains, and fermented additives, it sidesteps the usual pitfalls that make hearty comfort food tricky to navigate on a candida-conscious plan. Avocado oil does all the heavy lifting as the cooking fat, keeping things clean without sacrificing the high-heat performance you need for a proper sear. A handful of fresh parsley and a splash of hot sauce at the end are optional but genuinely worth it.
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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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