Red Meat Allergy Friendly Whole30 Smoky Paprika Baked Egg Cups
Total time45 min
Prep time15 min
Cook time30 min
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Learn more →Ingredients
4 servings
For the sauce
- 1 tbsp olive oil
- 8 oz whole30-compliant pork sausage, casings removed
Chef's tipMatch the recipe's sausage form. Turkey sausage is leaner than pork - add a little oil if the pan looks dry. If the product is raw, cook it to 165°F (74°C); if it's fully cooked, add it later and just heat it through. - 1 medium red bell pepper, finely diced
- 3 scallions (green tops only), thinly sliced
- 1 can (14 oz) diced tomatoes, drained
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
For the egg cups
- 8 large eggs
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Place four 6–8 oz ramekins on a baking sheet and set aside.
- 2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into small crumbles with a wooden spoon, for 5–6 minutes until browned and cooked through with no pink remaining.
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