From the June/July 2019 issue
PREP TIME: 10 MINS
COOK TIME: 40 MINS
SERVINGS: 4

Ingredients

  • 2 tbsp avocado oil
  • 1 small yellow onion (6 oz), chopped (1 cup)
  • 1 large bell pepper (red, yellow or orange) (9 oz), seeded, chopped (1¼ cups)
  • Fine sea salt and freshly ground black pepper
  • 3 cloves garlic, minced (1 tbsp)
  • ¾ tsp smoked paprika
  • ½ tsp cumin
1
  • tsp ground coriander
  • 1 tsp raw honey
  • 1 tbsp harissa
  • 1 tbsp tomato paste
  • 1 28-oz can diced tomatoes with juices
  • 1 ½ cups finely chopped lacinato kale
  • 4 to 6 large eggs



You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

PaleoMagazine.com is the premiere source for everything related to the Paleo lifestyle and ancestral health.

Digital Subscriptions Include:
  • Access to 850+ delicious, grain-free, gluten-free Paleo recipes.
  • Access to 650+ high-quality, carefully curated articles.
  • Regularly updated content from expert contributors.
  • Weekly specials via email notifications.

Select your subscription: