Steak and Tomato-Baked Eggs

• 3 tablespoons olive oil (extra-virgin)
• 12 onion, thinly sliced
• 8 ounces mixed mushrooms, thinly sliced (white)
• 4 large tomatoes, tops sliced off and flesh scooped out
• 4 eggs
• 1 tablespoon flat leaf parsley, finely chopped
• 1 lb flank steak
• lemon juice (of half a lemon)
• 1 bunch watercress

1. Preheat oven to 375 degrees.
2. In a medium skillet, heat 2 tbsp olive oil over medium-high heat; add the onion and cook for 3 minutes.
3. Add the mushrooms and cook until softened, about 5 minutes; season with salt and pepper.
4. Fill the tomatoes with the mushroom mixture; transfer to an 8-inch square baking dish.
5. Pack down the filling, crack 1 egg on top of each and season with salt and pepper.
6. Bake until the egg whites are just opaque, 20 to 25 minutes.
7. Sprinkle with the parsley.
8. Meanwhile, preheat an oiled grill pan to medium-high heat.
9. Season the steak with salt and pepper and grill, turning halfway through, for 12 to 14 minutes for medium-rare.
10. Transfer to a cutting board and let rest for 10 minutes before slicing.
11. In a salad bowl, whisk together the lemon juice and remaining 1 tbsp olive oil; season with salt and pepper.
12. Add the watercress and toss.
13. Serve alongside the steak and tomato-baked eggs.

olive oil, onion, mixed mushrooms, tomatoes, eggs, flat leaf parsley, flank steak, lemon juice, watercress

Taken from www.food.com/recipe/steak-and-tomato-baked-eggs-447637 (may not work)