NUTRITION

SERVINGS

INGREDIENTS

1 tsp extra virgin olive oil

0.5 cup yellow onion

1 cup red bell pepper

0.5 cup tomato puree

1 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup liquid egg whites

3 large eggs

1 oz feta cheese

0.25 cup non-fat 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 red bell pepper, sautéing for 5-7 minutes until the vegetables are soft and slightly caramelized.

• 3

  Stir in the tomato puree, smoked paprika, sea salt, and black pepper, allowing the sauce to simmer for 2 minutes.

• 4

  Pour the liquid egg whites directly into the tomato mixture and stir gently for 1 minute to incorporate them into the sauce for extra protein and creaminess.

• 5

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

• 6

  Reduce the heat to low, cover the skillet with a lid, and cook for 5-8 minutes until the egg whites are fully set but the yolks remain slightly runny.

• 7

  Remove from heat and sprinkle the crumbled feta cheese over the top.

• 8

  Garnish with a dollop of Greek yogurt and fresh parsley before serving warm.