Whole 30 Whole30 Smoky Paprika Green Chile Egg Bake
This skillet bake is the kind of bold, satisfying breakfast that makes you forget you're eating clean. A smoky, deeply spiced tomato and green chile sauce builds on the stovetop with sautéed onion, red bell pepper, garlic, fire-roasted tomatoes, and a generous hit of smoked paprika and cumin — then eight eggs get nestled right into the sauce and finished in the oven until the whites are set and the yolks are exactly how you like them. The whole thing comes together in one pan, which means less cleanup and more time actually enjoying your morning. Egg bakes can sometimes feel like a compromise, but the fire-roasted tomatoes and green chiles here give the sauce a real depth that tastes like it took way longer than it did. Every single ingredient is compliant — no sneaky sugars, no off-plan additives, just whole foods doing exactly what they're supposed to do. Serve it straight from the skillet with sliced avocado and a handful of fresh cilantro, and you've got a meal that feeds four and looks genuinely impressive on the table.
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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
- 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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