Steak and Tomato-Baked Eggs

1. 1

   Preheat oven to 375 degrees.

2. 2

   In a medium skillet, heat 2 tbsp olive oil over medium-high heat; add the onion and cook for 3 minutes.

3. 3

   Add the mushrooms and cook until softened, about 5 minutes; season with salt and pepper.

4. 4

   Fill the tomatoes with the mushroom mixture; transfer to an 8-inch square baking dish.

5. 5

   Pack down the filling, crack 1 egg on top of each and season with salt and pepper.

6. 6

   Bake until the egg whites are just opaque, 20 to 25 minutes.

7. 7

   Sprinkle with the parsley.

8. 8

   Meanwhile, preheat an oiled grill pan to medium-high heat.

9. 9

   Season the steak with salt and pepper and grill, turning halfway through, for 12 to 14 minutes for medium-rare.

10. 10

    Transfer to a cutting board and let rest for 10 minutes before slicing.

11. 11

    In a salad bowl, whisk together the lemon juice and remaining 1 tbsp olive oil; season with salt and pepper.

12. 12

    Add the watercress and toss.

13. 13

    Serve alongside the steak and tomato-baked eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.