Cheesesteak Baked Eggs
What could a cheesesteak possibly be missing? The answer, as always, is eggs. This conglomeration of sizzling flank steak, onions, and peppers could only be made better by runny yolks and gooey provolone that fill in every nook and cranny of the skillet. Like a classic cheesesteak, it’s best served at any time of day (or night). Our thanks to Delish for this mouthwatering recipe.
2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
2 bell peppers, thinly sliced
1 1/2 pounds flank steak, thinly sliced
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
5 large Nellie’s Free Range Eggs
1 cup provolone, shredded
- Heat oil in a large skillet over medium heat. Add onion and peppers and cook until soft, about 5 minutes. Add steak and season with oregano, salt, and pepper. Cook until desired doneness (5 minutes for medium).
- Using a wooden spoon, make 5 nests in the steak and peppers to reveal the bottom of the skillet. Crack an egg into each nest and season with salt and pepper. Sprinkle cheese over the top and cook until eggs are set to your liking (5 minutes for a runny yolk with set whites).
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