NUTRITION

SERVINGS

INGREDIENTS

1 tsp olive oil

0.5 cup yellow onion

0.5 cup red bell pepper

0.5 cup tomato puree

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

3 large eggs

0.25 cup plain Greek yogurt

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Stir in the tomato puree, smoked paprika, ground cumin, sea salt, and black pepper, bringing the mixture to a gentle simmer.

• 4

  Slowly pour the liquid egg whites into the tomato mixture, stirring continuously with a spatula until the whites are fully incorporated and the sauce has thickened.

• 5

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

• 6

  Reduce the 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 are still soft.

• 7

  Remove from heat and serve immediately with a dollop of Greek yogurt and a sprinkle of fresh parsley.