Nitrate & Nitrite Free Whole30 Smoky Paprika Steak and Eggs Plate
Skirt steak gets a serious flavor upgrade here, rubbed down with smoked paprika, cumin, garlic, and onion powder before hitting a screaming-hot cast iron skillet. That spice blend does all the heavy lifting — building a deep, caramelized crust without a single cured or processed ingredient in sight, which is exactly the kind of reassurance you want when avoiding hidden additives. Conventional breakfast meats and deli-style proteins are notorious for sneaking in preservatives, so leaning on a well-seasoned whole cut of beef is a genuinely smart workaround. The same skillet handles everything: the steak, the softened bell peppers and onions with their lightly charred edges, and the eggs cooked just the way you like them. It's a complete, satisfying plate built entirely from whole, recognizable ingredients — fresh produce, eggs, avocado oil, and spices you can read without squinting at a label. A handful of flat-leaf parsley and a splash of hot sauce at the end pull it all together with brightness and heat. This is the kind of meal that feels indulgent on a weekend morning but is clean enough to feel good about any day of the week.
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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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