Denver Steak, Fried Egg & Tomato Spring Onion Salsa

Serving size

1 person 2 people 4 people

Ingredients

2 egg (Eggs)
1 spring onion
1 handful of fresh coriander
2 Denver steaks
1 unwaxed lime
110g baby tomatoes
230g black beans

(Rehydrated black beans, water, salt.)
1 small sweet potato
1 tbsp Mexican spice mix

(Oregano, Smoked Paprika, Coriander, Cumin)

Allergens

Contains: Eggs

Nutritional Information

Typical values	per 100g	per portion
Energy	119Kcal	636Kcal
	498kJ	2659kJ
Fat	5.3g	28g
of which saturates	1.3g	6.7g
Carbohydrates	10g	56g
of which sugars	1.9g	10g
Protein	9.7g	52g
Salt	0.13g	0.7g
Fibre	2.7g	14g

Ingredients

1 tbsp Mexican spice mix (use half)

(Oregano, Smoked Paprika, Coriander, Cumin)
1 Denver steak
1 unwaxed lime (use half)
1 handful of fresh coriander (use half)
2 egg (Eggs)
230g black beans

(Rehydrated black beans, water, salt.)
1 small sweet potato (use half)
110g baby tomatoes
1 spring onion

Allergens

Contains: Eggs

Nutritional Information

Typical values	per 100g	per portion
Energy	101Kcal	763Kcal
	424kJ	3194kJ
Fat	3.5g	26g
of which saturates	0.9g	7.1g
Carbohydrates	11g	86g
of which sugars	1.7g	13g
Protein	8.9g	67g
Salt	0.15g	1.1g
Fibre	3.3g	25g

Back

High protein 1/3 daily fibre 5 plants Low sat fat

Denver Steak, Fried Egg & Tomato Spring Onion Salsa

Prep time: 20 mins

Total time: 30 mins

Cuisine: Mexican

Food group: Beef

Steak and eggs is a classic combo – and here we give it a fiery Mexican twist. British Denver steaks are sizzled until tender and juicy. Paprika and chilli-spiced sweet potato adds fibre. Top it off with crispy fried eggs and a zingy spring onion salsa.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Bring a saucepan filled with salted hot water to a boil. Roughly chop the sweet potato into 2cm chunks (peel optional), then add to the saucepan. Simmer for 12-14 mins until soft, then drain and return to the pan. Drain and rinse the beans, add them to the pan and toss in the Mexican spice to combine. Season with sea salt and black pepper to taste.
Meanwhile, make the salsa; thinly slice the spring onions. Finely chop the coriander. Halve the lime. Quarter the tomatoes. Add the tomatoes, spring onions, coriander and the juice from half the lime to a mixing bowl. Season with sea salt to taste.
Heat a frying pan with 1 tbsp oil on high heat. Season the steaks with sea salt and black pepper. Once the pan is hot, add the steaks and cook (as a guide: cook for 2-3 mins on each side for medium, or 3-4 mins for medium-well). Quickly seal the edges of the steak, then remove from the pan. Leave to rest, then slice against the grain.
Reheat the frying pan with 1 tbsp oil on medium-high heat. Crack in the eggs and cook for 2-3 mins, until the white has set and the yolk is runny. Season with sea salt and black pepper.
Serve the Mexican spiced beans and sweet potato on plates, topped with the steak, fried egg & salsa.