NUTRITION

SERVINGS

INGREDIENTS

0.25 tbsp olive oil

0.25 cup yellow onion

0.5 cup red bell pepper

1 clove garlic

1 cup crushed tomatoes

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.13 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

3 large eggs

0.5 oz feta cheese

0.5 cup non-fat Greek yogurt

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the olive oil in a medium skillet over medium heat and sauté the diced onion and red bell pepper until softened, about 5 minutes.

• 2

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

• 3

  Pour in the crushed tomatoes and simmer the mixture for 10 minutes until the sauce has slightly thickened.

• 4

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

• 5

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

• 6

  Remove from heat and garnish with crumbled feta cheese and fresh parsley, serving with a dollop of Greek yogurt on the side for added creaminess.