Fructose Free Whole30 Smoky Paprika Moroccan Egg Skillet
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Learn more →Ingredients
4 servings
For the sauce
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, seeded and diced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 4 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 tbsp harissa paste (whole30-compliant, no sugar or additives)
- 1 can (28 oz) crushed tomatoes
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For the eggs
- 8 large eggs
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
- 2
Add the garlic, smoked paprika, cumin, coriander, and cayenne to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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