NUTRITION

SERVINGS

INGREDIENTS

1 tsp olive oil

0.25 cup onion

0.5 cup red bell pepper

1 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup tomato puree

0.75 cup liquid egg whites

2 large eggs

0.5 oz feta cheese

0.25 cup non-fat Greek yogurt

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a medium non-stick skillet over medium heat.

• 2

  Add the diced onion and red bell pepper, sautéing for 5 minutes until the vegetables are tender.

• 3

  Stir in the smoked paprika, ground cumin, sea salt, and black pepper, toasting the spices for 30 seconds.

• 4

  Pour in the tomato puree and liquid egg whites, stirring constantly for 2 minutes to incorporate the whites into the sauce for a thick, protein-rich base.

• 5

  Use a spoon to create two small wells in the simmering sauce.

• 6

  Carefully crack one whole egg into each well.

• 7

  Reduce heat to low, cover the skillet with a lid, and cook for 5 to 7 minutes until the egg whites are fully set but the yolks remain runny.

• 8

  Remove from heat and garnish with crumbled feta cheese, a dollop of non-fat Greek yogurt, and fresh cilantro before serving.