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Recipe Summary test

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees . In a medium skillet, heat 2 tablespoons olive oil over medium-high heat; add the onion and cook for 3 minutes. Add the mushrooms and cook until softened, about 5 minutes; season with salt and pepper.

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  • Fill the tomatoes with the mushroom mixture; transfer to an 8-inch square baking dish. Pack down the filling, crack 1 egg on top of each and season with salt and pepper. Bake until the egg whites are just opaque, 20 to 25 minutes. Sprinkle with the parsley.

  • Meanwhile, preheat an oiled grill pan to medium-high. Season the steak with salt and pepper and grill, turning halfway through, for 12 to 14 minutes for medium-rare. Transfer to a cutting board and let rest for 10 minutes before thinly slicing.

  • In a salad bowl, whisk together the lemon juice and remaining 1 tablespoon olive oil; season with salt and pepper. Add the watercress and toss. Serve with the steak and tomato-baked eggs.

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