NUTRITION

SERVINGS

INGREDIENTS

1 tsp olive oil

0.5 cup yellow onion

1 cup red bell pepper

1 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup crushed tomatoes

0.75 cup liquid egg whites

2 large eggs

1 oz feta cheese

0.25 cup plain non-fat Greek yogurt

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the olive oil in a medium skillet over medium heat and sauté the diced onion and red bell pepper until softened and fragrant.

• 2

  Stir in the smoked paprika, ground cumin, sea salt, and black pepper, cooking for one minute to toast the spices.

• 3

  Pour in the crushed tomatoes and simmer for about 5 minutes until the sauce has thickened slightly.

• 4

  Gradually whisk the liquid egg whites into the tomato sauce, stirring constantly to incorporate them into the base for added protein and volume.

• 5

  Use a spoon to create two small wells in the sauce and carefully crack the whole eggs into each space.

• 6

  Cover the skillet with a lid and cook for 3-5 minutes until the egg whites are fully set but the yolks remain runny.

• 7

  Remove from heat and garnish with crumbled feta cheese, a dollop of Greek yogurt, and fresh parsley before serving.