Breakfast In a Pan

Updated: Mar 6, 2019

I am not very good at planning a dish. Most of my recipes happen by chance (or perhaps luck) while I am already in the kitchen. This shakshuka inspired breakfast in a pan recipe was definitely one of them. I had cooked 3 rib eye steaks the previous night, and had one left and thought it would be perfect in this.

This recipe is quite simple and very versatile as you can use any of your favorite veggies and toppings in it. It is a delicious way to use up your leftover chicken, minced meat and even fish. This dish is perfect for sharing with your loved ones and best eaten with your hand, straight out of the pan. Anything to have less dishes right?


Leftover steak cut into strips

1 small onion, diced

2 medium sized tomatoes, diced

2 tbsp olive oil

1/4 cup water (optional)

1 clove garlic, minced

1 tbsp finely grated cheddar cheese

1 green pepper, diced

+/- 2 cups of spinach

1/2 tsp each paprika & cumin

Salt & black pepper to taste

Your favorite herbs for garnish


1. In a nonstick pan over medium heat, sear the steak pieces in olive oil for one minute on each side.

2. Saute onions and green peppers in the same pan until soft and add garlic. Fry for a minute or until raw smell of garlic disappears.

3. Add spices and fry until they become fragrant.

4. Add tomatoes and fry until they release moisture and become almost paste-like. Add water to help the tomatoes along if you have to.

5. Add spinach and cook until it wilts and then add your steak.

6. Season with salt and black pepper and cook for 5 more minutes until all the flavors come together.

7. Using a wooden spoon, make 3 wells in the sauce and gently crack 3 eggs into the wells. Season eggs with salt and black pepper and sprinkle cheese all over the eggs.

8. Turn heat to low and cover the pan until egg whites are cooked and yolks still runny.

9. Serve in the pan and enjoy.

Serving suggestion: Toasted bread, fruit & a cold cider

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