Red Meat Allergy Friendly Turmeric-Ginger Egg Bake with Peppers
Total time40 min
Prep time15 min
Cook time25 min
4.6(30)
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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.
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