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Mexican Steak & Eggs with Maple Paprika Potatoes
A Mexican fiesta on a plate. Sizzle spiced bavette steaks till juicy and cooked just to your liking. Fluffy roast potatoes, spiced with smokey paprika and sweet maple syrup. Citrussy tomato salsa and an oozy fried egg to top it off. Don't forget the dollops of punchy harissa.
Prep in 10
High protein
New
Serving size
Ingredients
- 900g baby white potatoes (use half)
- 75g baby plum tomatoes (use half)
- 1 unwaxed lime (use half)
- 1 Mexican-style bavette steak (British Beef (96%), cornflour, tomato powder, red pepper powder, salt, smoked paprika, onion powder, smoked salt, chipotle chilli flakes, ground chipotle chilli, ground cumin, rapeseed oil.)
- 1 tsp smoked paprika (use half)
- 2 tsp maple syrup (use half)
- 140g sweetcorn (drained) (use half) (Sweetcorn, water, salt)
- 1 tbsp sweet harissa paste (use half) (Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
- 1 spring onion (use half)
- 1 handful of fresh coriander (use half)
- 1 egg (Eggs)
Nutritional Information
Calories: 580
Protein: 45g
Carbs: 36g
Fat: 28g
Ingredients
- 2 egg (Eggs)
- 2 tsp maple syrup
- 1 spring onion
- 2 Mexican-style bavette steaks (British Beef (96%), cornflour, tomato powder, red pepper powder, salt, smoked paprika, onion powder, smoked salt, chipotle chilli flakes, ground chipotle chilli, ground cumin, rapeseed oil.)
- 1 tsp smoked paprika
- 75g baby plum tomatoes
- 140g sweetcorn (drained) (Sweetcorn, water, salt)
- 1 unwaxed lime
- 1 tbsp sweet harissa paste (Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
- 1 handful of fresh coriander
- 900g baby white potatoes
Nutritional Information
Calories: 591
Protein: 45g
Carbs: 36g
Fat: 30g
Mexican Steak & Eggs with Maple Paprika Potatoes
A Mexican fiesta on a plate. Sizzle spiced bavette steaks till juicy and cooked just to your liking. Fluffy roast potatoes, spiced with smokey paprika and sweet maple syrup. Citrussy tomato salsa and an oozy fried egg to top it off. Don't forget the dollops of punchy harissa.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Quarter the potatoes. Bring a saucepan filled with lightly salted hot water to a boil. Add the potatoes and simmer for 15 mins, then drain. Toss with the paprika, maple syrup, 1 tsp oil and season with sea salt and black pepper. Place on a lined baking tray and roast for 12-15 mins, until soft and golden.
- Make the salsa. Thinly slice the spring onion. Roughly chop the coriander. Zest and quarter the lime. Quarter the tomatoes. Drain the sweetcorn. In a bowl, mix the sweetcorn, tomatoes, spring onion, lime zest, half the coriander, the juice from 2 lime wedges, a pinch of sea salt and black pepper. Set aside.
- Heat a frying pan with 1 tsp oil on medium-high heat. Season the steaks with sea salt and black pepper and cook (as a guide: cook for 3-4 mins on each side for medium, or 5-6 mins for well done). Leave to rest then slice against the grain.
- In a small bowl, mix the harissa with 1 tbsp water.
- Wipe the steak pan clean and add 1/2 tsp oil on medium-high heat. Crack in the eggs and cook for 3-4 mins, until the white has set, the yolk is runny and the bottom is crispy.
- Serve the potatoes, steak and salsa on plates and top with an egg. Drizzle over the harissa and garnish with remaining coriander. Serve remaining lime as wedges.
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