Artificial Food Coloring Free Turmeric-Ginger Egg Bake with Peppers
Total time40 min
Prep time15 min
Cook time25 min
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Learn more →Ingredients
4 servings
- 2 tbsp extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
- ½ tsp black pepper, freshly ground
- ¾ tsp kosher salt
- 1 can (14 oz) diced tomatoes, drained
- 3 cups baby spinach, loosely packed
- 8 large eggs
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- ¼ tsp flaky sea salt (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Heat the olive oil in a 12-inch oven-safe skillet over medium heat until shimmering. Add the onion and bell peppers and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
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