R.R. Recipie: Steak and Tomato-Baked Eggs

This recipie is NOT mine, my friend gave it to me to try out and I thought that I would share it with you.  It is from the Rachel Ray magazines and this was a seven day menu.

Ingredients

• 3T extra-virgin olive oil
• 1/2 onion sliced
• One 8oz package white mushrooms thinly sliced
• 4 large tomatoes tops sliced ff and flesh scooped out
• 4 eggs
• 1T finely chopped flat leaf parsley
• 1lb flank steak
• 1 bunch of Watercress

Directions

1. Preheat oven to 375º.  In a medium skillet, heat 2T of olive oil in medium-high heat.  Add onions and cook for about 3 minutes.  Add mushrooms and cook until softened.  Season with salt and pepper.
2. Fill hallow tomatoes with mushrooms and onins.  Really pack it in and crack an egg over the top.  Season with salt and pepper and bake for about 20-25 minutes.  Add parsley over the eggs.
3. Preheat another oiled pan over medium-high heat.  Season with salt and pepper and turn it over about halfway.  Cook for about 12 minutes for a medium rare and 15 minutes for well-done.  Transfer to cutting board and let rest for 10 minutes before cutting.
4. In a salad bowl, whisk the juice of half a lemon and 1T olive oil and add watercress. 
5. Serve together and eat up!  ENJOY!