A hearty, satisfying plate built on rich ribeye steak, perfectly fried sunny-side eggs, roasted broccoli, and sweet, caramelized roasted sweet potatoes — simple ingredients, big flavor.
Ingredients
Ribeye Steak
1–2 ribeye steaks
1 tbsp olive oil or butter
Salt & black pepper
Optional: garlic powder or steak seasoning
Sunny-Side Eggs
2 eggs
1 tsp butter or oil
Salt & pepper
Optional: chili flakes or paprika
Roasted Broccoli
2 cups broccoli florets
1 tbsp olive oil
Salt & pepper
Roasted Sweet Potato
1–2 sweet potatoes, halved
1 tsp olive oil or butter
Pinch of salt
Directions
Roast the Sweet Potatoes
Preheat oven to 200°C (400°F).
Brush cut sides lightly with oil or butter and sprinkle with salt.
Roast 30–40 minutes until soft and caramelized.
Roast the Broccoli
Toss broccoli with olive oil, salt, and pepper.
Roast on a separate tray for 15–18 minutes until crisp and browned on edges.
Cook the Steak
Pat steak dry. Season generously with salt and pepper.
Heat oil/butter in a skillet over medium-high heat.
Sear 3–4 minutes per side for medium, adjusting to preferred doneness.
Rest 5 minutes, then slice.
Fry the Eggs (Sunny-Side Up)
Heat butter/oil in a nonstick pan.
Crack in eggs and cook on low heat until whites set and yolks remain runny.
Season with salt, pepper, and optional chili flakes.
Assemble
Plate sliced steak, add roasted broccoli, sweet potatoes, and top with the sunny eggs.
Prep Time: 10 min
Cooking Time: 40 min
Total Time: 50 min
Kcal: ~780 per serving
Servings: 2