Celery Free Whole30 Smoky Paprika Steak and Eggs Plate
Smoky, seared, and deeply satisfying, this steak and eggs plate is the kind of breakfast-for-any-meal that makes you feel like you're eating at a serious brunch spot — except you made it yourself in one cast iron skillet. The skirt steak gets rubbed down with smoked paprika, cumin, garlic, and onion powder before hitting a screaming-hot pan, building a dark, caramelized crust that locks in all that bold, savory flavor. Resting the steak while the peppers and onions soften in the same pan means every component picks up those drippings, so nothing goes to waste and cleanup stays minimal. The eggs finish right in that same skillet, soaking up the smoky residue for yolks that taste like they were seasoned on purpose. Every ingredient here is straightforward and naturally free from celery in any form — no hidden aromatics, no mirepoix blends, no store-bought spice packets with mystery fillers — just clean, whole ingredients you can feel good about. A handful of fresh parsley and a hit of hot sauce at the end tie the whole plate together without complicating a single thing. Whether you're deep into a Whole30 reset or just chasing a high-protein, no-fuss dinner, this one delivers on every front.
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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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