NUTRITION

SERVINGS

INGREDIENTS

1 tsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup red bell pepper

2 cloves garlic

1 tsp ground cumin

1 tsp smoked paprika

0.25 tsp red pepper flakes

1 cup crushed tomatoes

4 large Eggs eggs

0.5 cup non-fat Greek yogurt

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

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, cumin, smoked paprika, and red pepper flakes, cooking for 1 minute until highly fragrant.

• 4

  Pour in the crushed tomatoes and stir to combine. Reduce heat to low and simmer for 8-10 minutes until the sauce has thickened slightly.

• 5

  Use a large spoon to create four small wells in the tomato mixture. Carefully crack one egg into each well.

• 6

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

• 7

  Remove from heat and season the eggs with sea salt and black pepper.

• 8

  Garnish with fresh cilantro and serve immediately with a generous dollop of Greek yogurt on the side for added creaminess and protein.