Mold Detox 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
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- 1 can (28 oz) whole peeled tomatoes
- ½ tsp dried oregano
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 8 large eggs
- ¼ cup fresh basil leaves, torn
- 1 oz parmesan cheese, finely grated (optional)
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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