MSG Free Whole30 Smoky Paprika Steak and Eggs Plate
Smoky, sizzling, 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. A bold spice rub of smoked paprika, cumin, garlic, and onion powder builds a gorgeous crust on skirt steak seared in a screaming-hot cast iron skillet, delivering that deep, caramelized flavor without a single additive or flavor enhancer in sight. Every ingredient here is clean and whole, so you never have to second-guess what's actually on your plate. The sautéed red bell pepper and onion pick up all those leftover pan drippings and get lightly charred at the edges, adding a sweet, smoky contrast to the richly seasoned beef. Sunny-side up eggs round out the plate with creamy yolks that act almost like a sauce when you slice into them. Slicing the steak against the grain is the one technique that makes all the difference — it keeps every strip tender rather than chewy. A handful of fresh parsley and a splash of hot sauce at the end pull the whole thing together into something that looks as good as it tastes.
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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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