NUTRITION

SERVINGS

INGREDIENTS

0.5 tsp extra virgin olive oil

0.25 cup diced yellow onion

0.5 cup chopped red bell pepper

0.5 cup tomato puree

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.13 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

5 large eggs

1 oz crumbled feta cheese

0.25 cup non-fat Greek yogurt

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a 10-inch oven-safe skillet over medium heat.

• 3

  Add the diced onion and red bell pepper to the skillet and sauté for 5-7 minutes until the vegetables are softened and slightly caramelized.

• 4

  Stir in the tomato puree, ground cumin, smoked paprika, red pepper flakes, sea salt, and black pepper, then let the mixture simmer for 5 minutes to allow the flavors to meld.

• 5

  Use the back of a large spoon to create 5 small wells in the tomato sauce and carefully crack one egg into each well.

• 6

  Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.

• 7

  Remove the skillet from the oven and garnish with crumbled feta cheese, dollops of Greek yogurt, and fresh cilantro before serving warm.