Whole 30 Whole30 Green Chile & Chive Egg Bake
This skillet bake is the kind of breakfast-for-any-meal dish that makes eating clean feel genuinely exciting rather than like a compromise. A base of sautéed onion, red bell pepper, garlic, and cherry tomatoes gets layered with smoky cumin, smoked paprika, and tangy diced green chiles before eight eggs are nestled right into the mix and finished in the oven. Every ingredient here is straightforwardly compliant — no dairy, no grains, no added sugar hiding in a sauce — so you can cook with confidence without having to audit a single label. The fresh chives scattered over the top add a bright, oniony pop that ties everything together beautifully. Sliced avocado on the side takes it from satisfying to genuinely luxurious. It serves four straight from the skillet, which means minimal cleanup and maximum impact at the table.
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Learn more →Ingredients
4 servings
For the bake
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 1 can (4 oz) diced green chiles, drained
- 1 cup cherry tomatoes, halved
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 8 large eggs
- ¼ cup fresh chives, thinly sliced
- ¼ tsp red pepper flakes (optional)
For serving
- 1 medium avocado, sliced, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Heat 2 tbsp olive oil in a 12-inch oven-safe skillet over medium heat until shimmering.
- 2
Add the diced onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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