Candida Diet Friendly One-Pan Eggs in Purgatory
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, thinly sliced
- ½ tsp red pepper flakes
- 1 can (28 oz) whole peeled tomatoes
Ingredient noteTomatoes themselves are not on the candida avoid list; canned tomatoes are limited only for their natural sugars. This recipe works out to about 3/4 cup of canned tomatoes per serving — a full portion rather than a trace, but still likely fine. If you prefer to always avoid canned tomatoes, please tap it and change its rating to Red.
- ½ tsp dried oregano
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 8 large eggs
- ¼ cup fresh basil leaves, torn
- 1 oz parmesan cheese, finely grated (optional)
Can be omittedparmesan cheese
For serving
- crusty bread, for serving
Can be omittedcrusty bread
Instructions
- 1
Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and red pepper flakes and cook, stirring constantly, until the garlic is fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely so the garlic does not burn.
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