Montreal Steak Shakshuka (Bei Fei Dan)
A hearty, 30-minute fusion brunch dish featuring perfectly baked eggs in a rich tomato and mushroom sauce, topped with sizzling Montreal-seasoned steak strips.
Equipment
- Oven-safe skillet or baking dish
- Frying Pan
Ingredients
Base Sauce
- 1 tbsp unsalted butter
- 1/2 medium yellow onion diced
- 10 button mushrooms sliced
- 2 medium tomatoes peeled and chopped
- 1 tbsp ketchup
- 1 tsp salt
- 1/2 tsp sugar
Steak and Eggs
- 2 large eggs
- 8 oz steak (sirloin or ribeye) cut into strips
- 1 tbsp Montreal steak seasoning
- 1 tbsp cooking oil high smoke point
Instructions
- Preheat oven to 400°F (200°C).
- Melt the butter in an oven-safe skillet over medium-low heat. Add diced onion, chopped tomatoes, and sliced mushrooms. Stir-fry gently until vegetables soften.
- Add ketchup, salt, and sugar. Stir to combine. Cover and simmer for 8-10 minutes until the tomatoes release their juices and form a sauce.
- If using a baking dish, transfer the sauce into it. Make two small wells in the sauce and crack an egg into each well.
- Bake in the preheated oven for 20 minutes, or until the egg whites are set.
- While eggs bake, pat the steak strips dry and toss with Montreal steak seasoning. Heat cooking oil in a frying pan over medium-high heat. Sear the steak strips for 1-2 minutes per side until browned and cooked through.
- Remove the baked eggs from the oven. Arrange the cooked steak strips on top. Garnish with black pepper and parsley. Serve hot with bread or rice.
Notes
Recipe Notes: Feel free to top with a sprinkle of cheese before baking if desired.
Safety Warning: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Ensure steak reaches your preferred safe internal temperature.
Nutrition Estimate (per serving): Calories: 410, Carbohydrates: 15g, Protein: 32g, Fat: 25g, Saturated Fat: 10g, Sodium: 1450mg, Sugar: 9g, Fiber: 3g.