Steak & Cheesy Eggs over Nacho Hash

• Toss potatoes, bell pepper, and onion wedges on a baking sheet with a large drizzle of oil. (For 4 servings, divide between 2 sheets.) Season with Southwest Spice, salt, and pepper. • Roast on top rack (top and middle racks for 4) until potatoes are golden brown and softened, and bell pepper and onion are lightly charred at the edges, 25-30 minutes.

• Meanwhile, finely dice tomato. Roughly chop cilantro. Mince jalapeño, removing ribs and seeds for less heat. Halve lime. • To bowl with minced onion, add tomato, half the cilantro, and jalapeño to taste. Add juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt and pepper; stir to combine.

Pat steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Turn off heat; transfer to a cutting board to rest. Wash out pan.

• When veggies have about 5 minutes left, heat a drizzle of oil in a large pan over medium-high heat. Crack eggs* into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper. • When eggs have about 1 minute left, sprinkle each with Mexican cheese; cover pan to melt cheese. • Remove pan from heat.

Use pan used for steak here.

• Once veggies are done, top with juice from remaining lime to taste. Carefully toss to combine. Season with salt and pepper.