NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

0.25 cup cooked chickpeas

0.5 oz feta cheese

0.5 cup tomato puree

1 tsp extra virgin olive oil

0.25 cup red onion

1 cup fresh spinach

1 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the extra virgin olive oil in a small oven-safe skillet over medium heat and sauté the diced red onion until it becomes soft and translucent.

• 3

  Stir in the tomato puree, cooked chickpeas, smoked paprika, ground cumin, sea salt, and black pepper, allowing the mixture to simmer for 3-4 minutes until the sauce thickens slightly.

• 4

  Add the fresh spinach to the skillet and stir until the leaves are just wilted into the sauce.

• 5

  Use a spoon to create small wells in the sauce; pour the egg whites into the wells first, then carefully crack the whole eggs on top of the whites.

• 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 from the oven and top the dish with a dollop of non-fat Greek yogurt, crumbled feta cheese, and chopped fresh parsley before serving warm.