Red Meat Allergy Friendly Whole30 Smoky Paprika Mushroom Baked Eggs
Total time38 min
Prep time10 min
Cook time28 min
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 lb cremini mushrooms, sliced ¼ inch thick
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ¼ tsp red pepper flakes
- 1 can (14.5 oz) crushed tomatoes
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 8 large eggs
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tsp fresh lemon juice
Instructions
- 1
Preheat the oven to 375°F (190°C). Position a rack in the center.
- 2
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the mushrooms in a single layer and cook, undisturbed, for 4 minutes, until the undersides are golden. Stir and continue cooking for 3–4 minutes more, until the mushrooms have released their liquid and the pan is nearly dry.
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