The steaks are also great cooked on the barbecue.
Two striploin or rib-eye steaks would also be delicious cooked and served like this. Reduce the cooking time if the steaks are less than 5cm thick.
The Moroccan spices make this dish fragrant and full of flavour. You can add in a teaspoon of the Moroccan spice mix, Ras al-hanut if you wish. The baked eggs may seem strange at first, but are really worth including.
This dish tastes even better if you can make it a day in advance and let the flavours develop. Reheat over a gently heat.
Finely chopped marjoram or rosemary can be substituted for thyme.
This recipe uses a slow cooker. If you don’t have one, don’t worry. Just cook it in the oven at 160°C for 3-4 hours.
For speed and convenience it is hard to beat a quick steak and salad, and when you consider what a trip to the take-away costs, a steak at home is affordable.
A very special way to serve fillet of beef and always a favourite!
Rib eye of beef is an excellent cut for roasting and perfect when you’ve got a big group to feed.