Ingredients
2 tbsp. packed light brown sugar
1 tsp. sweet paprika
1/2 tsp. ground cumin
1/4 tsp. garlic powder
1 lb. flank steak
Kosher salt
Freshly ground black pepper
8 oz. Brussels sprouts, trimmed and thinly sliced lengthwise
1 c. cherry tomato
1 small orange bell pepper, stemmed, seeded, and chopped
1/2 medium red onion, chopped
1/4 c. extra-virgin olive oil, divided
4 large Eggland’s Best Eggs
1 tbsp. fresh lemon juice
2 tsp. low-sodium soy sauce or tamari
Chopped chives, for serving (optional)
Preparation
Step 1Preheat broiler to high with a rack in the top third. In a small bowl, combine brown sugar, paprika, cumin, and garlic powder. Remove 1 teaspoon of spice mixture to another small bowl and set aside. Season steak with salt and pepper. Rub remaining spice mixture all over steak. Step 2On the large sheet pan, toss the vegetables with 2 tablespoons of the oil. Season with salt and pepper. Step 3Move vegetables to sides of sheet pan and add steak in the center. Broil until steak is medium, about 4 to 6 minutes per side. Remove and transfer steak to a plate. Let sit while eggs cook. Step 4Using a wooden spoon, spread vegetables across the sheet tray and make 4 nests in the vegetable hash to reveal bottom of pan. Crack an egg into each hole and season with salt and pepper. Bake until eggs are cooked to your liking, 4 minutes more for a just-runny egg. Step 5Slice steak and nestle back into the sheet tray. Whisk the remaining 2 tablespoons of oil, lemon juice, and soy into the bowl with the reserved spice mixture and drizzle over vegetables and steak. Sprinkle with chives, serve, and enjoy!
Have you made this yet? Let us know how it went in the comments below!
