Low Sodium Whole30 Smoky Paprika Green Chile Egg Bake

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Whole30 Smoky Paprika Green Chile Egg Bake

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Ingredients

4 servings

For the base

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
1 medium red bell pepper, diced
3 cloves garlic, minced
1 can (4 oz) diced fire-roasted green chiles, drained
Chef's tip
Non-fire-roasted green chiles will be less smoky.
1 can (14.5 oz) diced fire-roasted tomatoes
2 tsp smoked paprika
1 tsp ground cumin
½ tsp chili powder
¼ tsp cayenne pepper (optional)
¾ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the eggs

8 large eggs

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 avocado, sliced (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Place a 12-inch oven-safe skillet on the stovetop over medium heat and add the olive oil.
2
Add the onion and red bell pepper to the skillet and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.

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