Mold Detox Friendly Sheet Pan Eggs
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil, divided
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, thinly sliced
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika 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 smoked paprika, please tap it and change its rating to Red.
- 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.
- 1 cup cherry tomatoes, halved
- 8 large eggs
- 2 oz feta cheese, crumbled (optional)
Can be omittedfeta cheese
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place an 18×13-inch rimmed sheet pan on the center rack while the oven heats — a hot pan helps the egg whites set quickly and the edges crisp.
- 2
Heat 2 tbsp of the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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