Approximate time: 15 minutes Servings: 2 INGREDIENTS Conversion of Units
- 2 Thin Steak (250 g each)
- 1 Handful of Fresh Basil
- 1 Pinch of Fine Salt
- 1 Pinch of Pepper Garnish
- 3 Tablespoons of Extra Virgin Olive Oil
- 1 Onion
- 250 grams of Round Tomato
- 1 Teaspoon of Oregano
- 300 grams of Peas
- 1 Pinch of Fine Salt
- 1 Pinch of Pepper
- 2 Eggs
PREPARATION Brush the steaks with olive oil on both sides. Cover with basil or fresh oregano leaves and wrap with plastic wrap. Take to the fridge for 2 hours.
Heat the skillet over medium heat.
Place the steaks (without the herbs) and cook over medium heat.
Turn, season and continue over medium heat until the cooking is finished.
Heat the covered skillet. Lubricate with olive oil and add the chopped onion. Cover and cook over low heat until transparent.
Add the tomato (cut into cubes, skinless) and season.
Cook for a few minutes over low heat and add the peas. Mix the ingredients well.
On top of the preparation, crack the 2 eggs over the vegetables.
Cover and continue over low heat until the whites are cooked.