Mexican Chipotle Steak & Egg Taco Bowls (Low-Carb)

Ingredients

• 1 lb flank steak (or skirt steak)
• 2 tbsp chipotle in adobo (chopped)
• 1 tbsp adobo sauce (from the can)
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 4 each eggs
• 4 cups spinach
• 2 tbsp olive oil
• 1 tsp salt(optional)
• 1/2 tsp black pepper(optional)

Instructions

1. 1

   Pat steak dry. Rub with olive oil, cumin, garlic powder, salt, and pepper.

2. 2

   Stir chipotle and adobo sauce with lime juice to make a thick sauce.

3. 3

   Heat a skillet over high heat. Sear steak 3–4 minutes per side (depending on thickness).

4. 4

   Lower heat, spoon chipotle-lime sauce over steak, and cook 1–2 minutes to coat. Rest steak 5 minutes, then slice thinly.

5. 5

   In the same skillet (wipe if needed), cook eggs to your preference: for soft yolks, crack eggs and cover 3–4 minutes on low.

6. 6

   Wilt spinach in a quick toss in the skillet (30–60 seconds) or in a separate pan.

7. 7

   Assemble bowls: spinach base, sliced steak on top, and egg over everything.