Citrus Free Turmeric-Ginger Egg Bake with Peppers
Total time40 min
Prep time15 min
Cook time25 min
4.6(30)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!