Spicy Garlic Shakshuka-Style Steak and Egg Skillet

This bold twist on classic shakshuka swaps the usual vegetarian base for a double dose of protein by adding thin-sliced seared steak to a garlicky, spicy harissa-tomato sauce. The steak is seared hard and fast to develop a deep crust, then briefly simmered in the sauce so it stays tender while soaking up all that smoky, spicy flavor. Eggs are cracked directly into the sauce and gently poached until the whites are set but the yolks stay luscious, creating a rich, saucy finish that's perfect for mopping up with toast or eating straight from the skillet. Packed with both animal proteins — steak and eggs — this dish easily delivers 35+ grams of protein per serving, making it an ideal breakfast for anyone following a high-protein diet, from athletes to those managing weight while preserving muscle. The harissa and garlic bring serious heat and depth, while the tomato base keeps things light enough for morning eating. It's a one-skillet meal that's equally at home on a lazy weekend brunch table or as a meal-prepped high-protein breakfast reheated through the week.

Ingredients

• 1 lbsirloin steak, thin-sliced against the grain into strips
• 3 tbspolive oil
• 1 tspsalt, divided, plus more to taste
• 0.5 tspblack pepper
• 1 mediumyellow onion, diced
• 1 mediumred bell pepper, diced
• 6 clovesgarlic, minced
• 3 tbspharissa paste, adjust to spice preference
• 1 tspground cumin
• 1 tspsmoked paprika
• 28 ozcrushed tomatoes, one can
• 6 largeeggs
• 0.5 cupfeta cheese, crumbled, optional for topping
• 0.25 cupfresh cilantro, chopped, for garnish
• 4 slicesCrusty bread or toast, optional, for serving

Method

1. Pat the steak dry and slice thinly against the grain into bite-sized strips. Season with half the salt and the black pepper.
2. Heat 2 tablespoons of olive oil in the cast-iron skillet over high heat until shimmering. Sear the steak strips in a single layer for 1-2 minutes per side until well-browned but still medium-rare inside. Remove to a plate.
3. Reduce heat to medium and add the remaining olive oil to the same skillet. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes. 5:00
4. Add the minced garlic, harissa paste, cumin, and smoked paprika. Stir constantly and cook until fragrant, about 1 minute.
5. Pour in the crushed tomatoes and remaining salt. Stir to combine and bring to a gentle simmer. Cook uncovered, stirring occasionally, until the sauce thickens slightly. 8:00
6. Return the seared steak and any accumulated juices to the skillet, stirring to nestle the strips into the sauce. Simmer for 2-3 minutes to let the steak finish cooking and absorb the flavors. 3:00
7. Use the back of a spoon to make 6 small wells in the sauce. Crack an egg into each well.
8. Cover the skillet with a lid and cook over low-medium heat until the egg whites are set but the yolks remain soft, about 6-8 minutes. 7:00
9. Remove from heat and sprinkle with crumbled feta and chopped cilantro. Serve hot directly from the skillet with crusty bread or toast on the side.