Royal Asada

I’m a really picky eater and a really lazy cook, so when I’m making breakfast, it’s gotta be gourmet quality with littel effort. This succulent steak fits the bill perfectly.

Tender meat enveloping a collection of savory vegetables with hints of cilantro and peppers, topped with an over-easy egg for the most decadent delight. Now let’s talk about how to make it….

Ingredients:

• Asada Steak

• 1 Egg

• 1/3 cup Chopped Spinach

• 1/8 cup Chopped Cilantro

• 1/8 cup Chopped Bell Peppers

• 2 Tbsp Oil

• 1/4 tsp Chili Powder

• 1/4 tsp Smoked Paprika

Directions:

1. Warm the oil in a pan with the spices a little bit

2. Use the asada to spread the oil and seasoning, evenly coating the steak

3. Fill the steak with chopped vegetables and wrap closed, creating a nest to add your egg later

4. Cover and cook for 10 minutes, until no longer pink

5. Lift back the edge of the steak and crack the egg into the afore-mentioned nest.

6. Cover and cook for another 5-10 minutes, until the white is solid, and the yolk still jiggles.

7. Enjoy!