Mold Detox Friendly Shakshuka

Total time40 min

Prep time10 min

Cook time30 min

4.9

(8)

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Ingredients

4 servings

3 tbsp garlic-infused oil
6 scallions, green tops only, thinly sliced
2 medium red bell peppers, cored and diced
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.
8 large eggs

For serving

2 oz feta cheese, crumbled (optional)
Can be omitted
feta cheese
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat the garlic-infused oil in a 12-inch skillet over medium heat until shimmering. Add the scallion greens and diced bell peppers and cook, stirring occasionally, until the peppers are softened and the scallions are wilted, about 7–8 minutes.
2
Add the cumin, smoked paprika, coriander, and cayenne to the skillet and stir constantly until the spices are fragrant and coat the vegetables, about 1 minute.

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