NUTRITION

SERVINGS

INGREDIENTS

0.25 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

0.5 cup canned chickpeas

0.5 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

3 large eggs

0.25 cup Greek yogurt

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium oven-safe skillet, heat the olive oil over medium heat.

• 3

  Add the finely diced yellow onion and minced garlic, sautéing for 3-4 minutes until the onion is translucent and fragrant.

• 4

  Pour in the tomato puree and drained chickpeas, then stir in the smoked paprika, cumin, sea salt, black pepper, and lemon juice.

• 5

  Let the sauce simmer gently for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.

• 6

  Use the back of a spoon to create four small wells in the hot tomato mixture.

• 7

  Carefully crack one egg into each well, ensuring the yolks remain intact.

• 8

  Place the skillet in the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain beautifully runny.

• 9

  Remove from the oven and top the dish with a generous dollop of Greek yogurt and a sprinkle of chopped fresh parsley before serving.