NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.5 cup crushed tomatoes

0.5 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

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 bell pepper and onion, sautéing until the vegetables are softened and slightly caramelized.

• 3

  Stir in the minced garlic, smoked paprika, cumin, sea salt, and black pepper, cooking for one minute until fragrant.

• 4

  Pour in the crushed tomatoes and the liquid egg whites, whisking constantly to incorporate the whites into the sauce until the mixture thickens slightly.

• 5

  Use a spoon to create two small wells in the sauce and carefully crack one egg into each well.

• 6

  Reduce heat to low, cover the skillet with a lid, and cook for 5-7 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 cilantro before serving.