Shawarma-Spiced Skirt Steak & Egg Recipe

Prepare the Potatoes

Peel and dice the potatoes into small cubes. In a large pot, bring water to a boil and add the diced potatoes. Cook until tender, about 10-12 minutes, then drain and set aside.

Fry the Potatoes

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the boiled potatoes and season with salt and pepper. Fry until crispy and golden brown, about 5-7 minutes. Remove from the skillet and set aside.

Marinate the Steak

Rub the skirt steak with the remaining olive oil and shawarma spice mix. Let it marinate for at least 15 minutes at room temperature.

Cook the Steak

In the same skillet, over medium-high heat, cook the marinated skirt steak for about 3-4 minutes per side for medium-rare. Adjust the time according to your desired doneness. Remove from skillet and let rest for a few minutes before slicing.

Fry the Eggs

In the same skillet, crack the eggs and fry to your liking (sunny side up, over easy, etc.). Season with salt and pepper.

Plate the Dish

On a serving plate, arrange the crispy potatoes, sliced skirt steak, and fried eggs. Serve with tzatziki sauce on the side.