Steak and eggs with tomato-cauliflower “rice”

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Steak and eggs with tomato-cauliflower “rice”

Customer Favorite

Steak and eggs with tomato-cauliflower “rice”

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 600 Calories/Serving

20–30 Minutes

When you’re looking for a protein-rich meal, it’s hard to beat the classic combination of steak and eggs. Chef Justine’s cauliflower “rice” makes for a terrific low-carb stand-in for standard rice—particularly when cooked Spanish-style with tomato and paprika, and seasoned with her easy, maple-sweetened scallion oil.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 shallots
  • ½ teaspoon sweet smoked paprika
  • 1 tablespoon tomato paste
  • ¾ pound cauliflower “rice”
  • ½ cup diced tomatoes
  • 3 scallions
  • 1 teaspoon maple syrup
  • Two 6-ounce top sirloin steaks
  • 2 pasture-raised organic eggs

Nutrition per serving

Calories: 600, Protein: 45 g, Total Fat: 36 g, Monounsaturated Fat: 23.5 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 7 g, Cholesterol: 250 mg, Carbohydrates: 24 g, Fiber: 5 g, Added Sugar (Maple Syrup): 2 g, Sodium: 450 mg

Contains: eggs


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the tomato-cauliflower “rice”

  • Peel and finely chop the shallots.
In a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the shallots, paprika, and tomato paste, and cook, stirring occasionally, until the shallots start to softened, 2 to 3 minutes.
Add the cauliflower “rice” and cook, stirring occasionally, until the cauliflower starts to soften, 2 to 3 minutes. Add the tomatoes and cook, stirring a few times, until the liquid is reduced and the cauliflower is soft, 2 to 3 minutes. Remove from the heat, season to taste with salt and pepper, cover, and keep warm.
While the “rice” cooks, make the scallion oil.


Make the scallion oil

  • Trim the root ends from the scallions; coarsely chop the white and light green parts. If desired, cut the dark green parts into strips for garnish.
In a small heatproof bowl, combine the scallions and maple syrup; season with salt.
In a medium frying pan over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Pour the oil over the scallions and stir to combine. Set aside.


Cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.
In the same pan used for the scallion oil, add 2 teaspoons oil if the pan is dry; warm until hot but not smoking. Add the steaks and cook, turning frequently, until well-browned, 6 to 8 minutes for medium-rare, depending on thickness. Transfer to a plate to rest for 5 minutes. Do not clean the pan.


Cook the eggs

In the same pan used to cook the steaks, or in a small nonstick pan, over medium heat, warm 2 teaspoons oil until hot but not smoking. Crack the eggs into the pan, season with salt and pepper, and cook until the whites are set and the yolks are still runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.


Transfer the cauliflower “rice” to individual plates. Top with the steaks and eggs. Garnish with the scallion oil and, if using, the scallion strips, and serve.

Chef’s Tip To get dinner to the table even more quickly, in Step 3, a few minutes after starting the steaks, start cooking the eggs—in the same pan, if you have the space, or in a second pan, if you don’t mind the extra washing-up.