Step 1

Preheat broiler, with rack at center of oven

Step 2

Line two medium baking sheets with foil

Step 3

For the tomatoes, arrange the tomato halves on one of the baking sheets, dress with vinegar and EVOO and season with salt and pepper

Step 4

Broil the tomatoes 7 to 8 minutes until brown at edges a bit, then remove from oven, add parsley and set aside

Step 5

For the spice blend, mix together the ingredients

Step 6

For the portobellos, spray both sides of mushrooms with EVOO, place cap-side up on the other baking sheet and season tops with half the spice blend

Step 7

Broil 5 minutes, turn and broil 5 minutes more

Step 8

Remove from oven, drain off excess liquid and season this side of caps

Step 9

Switch oven to 400°F

Step 10

Add eggs one by one to a ramekin to spill into mushroom caps

Step 11

Check for shell

Step 12

If shell bits are in eggs, remove with a larger piece of shell

Step 13

Fill mushroom caps with eggs and sprinkle with thyme and 2 tablespoons grated cheese per mushroom

Step 14

Bake until the egg whites are set, about 10 to 12 minutes, add parsley and set aside

Step 15

Preheat cast-iron skillet over medium-high heat

Step 16

Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan Season the steaks on both sides

Step 17

Spray the hot pan with oil and cook steaks 3 minutes on each side for medium rare, adding the lemon to the pan when you flip the steaks

Step 18

Brown thin line of fat at edge and douse the steaks with the caramelized lemon juice

Step 19

Rest the steaks 5 minutes, then top with red pepper and parsley

Step 20

Serve with the mushrooms and tomatoes