Whole 30 Whole30 Smoky Paprika Moroccan Egg Skillet
This one-pan dinner is deeply satisfying in the way only a spiced tomato sauce with perfectly cooked eggs can be — smoky, a little fiery, and rich with layers of cumin, coriander, and smoked paprika. The sauce builds slowly from sautéed onion, red bell pepper, and garlic before harissa paste and crushed tomatoes bring everything together into something that tastes like it took far more effort than it did. Eggs are nestled right into the simmered sauce and cooked to your liking, so you can go runny-yolk or fully set depending on your mood. The whole thing comes together in a single skillet and serves four, making it a genuinely easy weeknight option that doesn't feel like a compromise. One of the trickier parts of eating this way is finding condiments and pantry staples without added sugar or off-plan additives — the harissa here is specifically called out as compliant, so there's no guesswork. Fresh cilantro and parsley scattered over the top at the end add a bright, herby finish that lifts the whole dish. Serve it straight from the pan and let everyone dig in.
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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
- 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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