Steak and Eggs with Salsa Verde and Fontina

Mark Boughton
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 15 mins

Made from tomatillos, salsa verde is available in the salsa section of your grocery store.


1 1/2pounds skirt or flank steak
1teaspoon sweet or smoked paprika
1/2teaspoon salt
1/4teaspoon Freshly ground black pepper
3cups medium-hot salsa verde
8 eggs
6ounces fontina cheese, coarsely grated
Fresh mint sprigs (optional)


  1. Heat the broiler. Rub steak with paprika, salt and pepper.
  2. Pour salsa verde into a heavy 12-inch skillet with a lid. Bring to a boil. Reduce heat to medium. Carefully break eggs directly into simmering salsa. Mound cheese over each egg. Cover and cook 6 to 8 minutes, until whites are set and yolks are still runny.
  3. Meanwhile, broil steak until medium rare, about 3 minutes on each side. Let stand 5 minutes, then slice on the bias.
  4. Serve steak with eggs, salsa verde and mint sprigs.

Reprinted with permission from Rozanne Gold’s Radically Simple: Brilliant Flavors with Breathtaking Ease (Rodale, 2010)


Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 330
  • Fat 18g
  • Saturated Fat 8g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 270mg
  • Sodium 1130mg
  • Potassium 570mg
  • Carbohydrate 7g
  • Fiber 0g
  • Sugars 7g
  • Protein 30g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 6%
  • Calcium 15%
  • Iron 15%