NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

1 cup canned diced tomatoes (reduced sodium)

1/2 cup cooked chickpeas

1/2 medium red bell pepper

1 small yellow onion

2 garlic cloves

1 teaspoon olive oil

2 tablespoons fresh parsley

2 tablespoons fresh basil

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper to taste

PREPARATION

• 1

  Heat the olive oil in a deep, large skillet over medium heat.

• 2

  Add the finely chopped onion and minced garlic, sautéing until translucent and fragrant.

• 3

  Stir in the diced red bell pepper, smoked paprika, and cumin. Cook for an additional 2-3 minutes until the bell pepper softens.

• 4

  Pour in the canned diced tomatoes and add the chickpeas. Stir the mixture, and let it simmer for about 5 minutes to meld the flavors.

• 5

  Season the tomato sauce with salt and pepper to taste.

• 6

  Create small wells in the sauce and carefully crack an egg into each well.

• 7

  Cover the skillet with a lid and cook gently until the eggs are just set, about 5-7 minutes, or longer if a firmer yolk is desired.

• 8

  Once the eggs are cooked to your liking, remove the skillet from heat.

• 9

  Garnish generously with freshly chopped parsley and basil before serving.