Name: Pan-Seared Ribeye with Sunny-Side Up Eggs, Roasted Asparagus, and Black Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces Ribeye Steak; 2 large Eggs; 6 spears Asparagus; 1/4 cup Black Beans (drained); 1 teaspoon Olive Oil

Pan-Seared Ribeye with Sunny-Side Up Eggs, Roasted Asparagus, and Black Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ribeye with Sunny-Side Up Eggs, Roasted Asparagus, and Black Beans

Savor the succulent simplicity of a perfectly pan-seared ribeye paired with delicately sunny-side up eggs. Complemented by roasted asparagus drizzled with olive oil and a side of hearty black beans, this dish offers robust flavors and satisfying textures that make for a balanced yet indulgent meal.

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NUTRITION

Protein

34g

Fat

24.9g

Carbs

14.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Ribeye Steak

2 large Eggs

6 spears Asparagus

1/4 cup Black Beans (drained)

1 teaspoon Olive Oil

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PREPARATION

1
Preheat a skillet over medium-high heat.
2
Pat the ribeye dry and season lightly with salt and pepper. Sear on the hot skillet for about 3-4 minutes per side for medium-rare, adjusting time as needed based on thickness.
3
In the same skillet, reduce to medium heat and crack the eggs gently to fry them sunny-side up. Cover briefly to ensure the whites set without flipping.
4
Meanwhile, preheat your oven to 400°F. Toss the asparagus spears with olive oil, salt, and pepper on a baking sheet.
5
Roast the asparagus in the oven for about 10 minutes until tender and slightly charred.
6
Warm the black beans in a small saucepan or microwave until heated through.
7
Plate the seared ribeye, top with the sunny-side up eggs, and serve with roasted asparagus on the side along with a scoop of black beans.