NUTRITION

SERVINGS

INGREDIENTS

0.25 tbsp extra virgin olive oil

0.5 cup yellow onion

1 cup red bell pepper

2 cloves garlic

1 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp red pepper flakes

1 cup crushed tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup egg whites

1 large eggs

0.75 oz feta cheese

0.5 cup nonfat Greek yogurt

1 tbsp fresh cilantro

1 tsp lemon zest

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 5-7 minutes until the vegetables are softened and slightly caramelized.

• 3

  Stir in the minced garlic, smoked paprika, cumin, and red pepper flakes, cooking for 1 minute until highly fragrant.

• 4

  Pour in the crushed tomatoes, sea salt, and black pepper, then reduce heat to low and simmer for 10 minutes to thicken the sauce.

• 5

  Slowly pour the egg whites into the tomato mixture and stir gently to incorporate them into the sauce, which adds protein and creates a silky texture.

• 6

  Use a spoon to create two small wells in the sauce and carefully crack the whole eggs into the wells.

• 7

  Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are fully set but the yolks remain runny.

• 8

  Remove from heat and sprinkle with crumbled feta cheese, fresh cilantro, and lemon zest.

• 9

  Serve immediately with a side dollop of Greek yogurt for added creaminess and protein.