Mold Detox Friendly Paleo Shakshuka

Total time45 min

Prep time15 min

Cook time30 min

4.6

(25)

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Ingredients

4 servings

3 tbsp olive oil
1 large yellow onion, finely diced
1 large red bell pepper, seeded and diced
4 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
Ingredient note
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 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 smoked paprika, please tap it and change its rating to Red.
½ tsp ground coriander
¼ tsp cayenne pepper
Ingredient note
Dried cayenne 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 cayenne pepper, please tap it and change its rating to Red.
1 can (28 oz) crushed tomatoes
½ tsp salt, plus more to taste
¼ tsp black pepper
Ingredient note
Dried 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.
6 large eggs

For serving

¼ cup fresh parsley, roughly chopped (optional)
¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
2
Add the garlic, cumin, smoked paprika, coriander, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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