NUTRITION

SERVINGS

INGREDIENTS

1 tsp olive oil

0.5 cup onion

0.5 cup red bell pepper

2 cloves garlic

0.5 cup crushed tomatoes

0.5 tsp ground cumin

0.5 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

0.5 cup non-fat Greek yogurt

1 tbsp fresh cilantro

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 about 5 minutes until the vegetables are softened and slightly caramelized.

• 3

  Stir in the minced garlic, ground cumin, smoked paprika, sea salt, and black pepper, cooking for 1 minute until highly fragrant.

• 4

  Pour in the crushed tomatoes and the liquid egg whites, stirring constantly to incorporate the whites into the sauce until it thickens slightly.

• 5

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

• 6

  Carefully crack one egg into each well, then cover the skillet with a lid.

• 7

  Simmer for 5 to 8 minutes, or until the egg whites are fully opaque and set, but the yolks remain soft and runny.

• 8

  Remove from heat and garnish with crumbled feta cheese, fresh cilantro, and fresh parsley.

• 9

  Serve immediately with a dollop of Greek yogurt on the side for a protein-rich finish.