Peri-peri steak with organic fried eggs

Peri-peri steak with organic fried eggs

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  • 2
  • Easy
  • Carb Conscious Dairy free
  • 15 minutes, plus 15 minutes' resting time
  • 15 minutes
  • Le Lude Brut Mêthode Cap Classique Non-Vintage


  • For the peri-peri sauce:
  • 12 red chillies, roughly chopped
  • 8 garlic cloves
  • 30 g fresh coriander
  • 1 lemon, juiced
  • 2 T olive oil
  • 2 t Maldon salt
  • 2 t maple syrup
  • 400 g beef fillet
  • 2 T olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 4 organic eggs

Cooking Instructions

To make the peri-peri sauce, place all the ingredients into a blender and blend until smooth.

Rub the fillet with olive oil, salt and pepper. Heat a nonstick frying pan until extremely hot and sear the fillet for 4 minutes on each side. Set aside to rest.

While the meat is cooking, heat a little olive oil in another pan until very hot and fry the eggs for 3 minutes, or until the egg white is set and the edges are crispy.

To serve, slice the fillet into generous pieces, spoon over the peri-peri sauce and top with a fried egg.

Discover more excellent egg recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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