Fructose Free Whole30 Smoky Paprika Green Chile Egg Bake
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Learn more →Ingredients
4 servings
For the base
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, diced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 3 cloves garlic, minced
- 1 can (4 oz) diced fire-roasted green chiles, drained
- 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
- 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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