Tenderize the meat - hammer it, or marinate in oil and acidic jucie (i.e. vinegar, lemon, lime, etc.).
Use the cayenne pepper and red pepper flakes like a rub on the stew meat.
Get your pan hot, add some oil and toss in the stew meat. Sprinkle some liquid smoke of you're using it. Don't overcrowd the pan like I did!
As the meat starts to brown, add in your minced onion flakes.
Lower heat and add in sliced tomatoes.
Keep heat low. Cut your zuchhini and add to the pan. Mix it in to pickup some of the spice flavors.
When the zucchini begins to get tender, turn off heat.
While that finishes cooking, fry your eggs in another pan, over easy.
Add eggs to the top of the steak skillet.
Garnish if desired and enjoy!
The trouble with inexpensive stew meat, as I learned, is toughness! Some research after the fact helped me learn that I should have either braised it (cooking low and slow with liquid over a few hours), or tenderized it better before I cooked up. Still tasted good, though. But next time, the stew meat will be visited by a hammer and some marinade! I also learned marinading with the oils and corn starch paste before browning would have made it more tender. If you add a tablespoon of corn starch to your marinade, add about 1 1/2 carbs per serving to your totals.