NUTRITION

SERVINGS

INGREDIENTS

0.25 tbsp extra virgin olive oil

0.5 cup diced yellow onion

0.5 cup diced red bell pepper

2 cloves minced garlic

1 tsp ground cumin

1 tsp smoked paprika

0.25 tsp crushed red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 cup crushed tomatoes

0.75 cup liquid egg whites

2 large eggs

1 oz crumbled feta cheese

0.5 cup non-fat Greek yogurt

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium skillet over medium heat and sauté the diced yellow onion and red bell pepper until softened.

• 2

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

• 3

  Pour in the crushed tomatoes and simmer for 5 minutes until the sauce slightly thickens and the flavors meld.

• 4

  Carefully stir the liquid egg whites into the tomato sauce to distribute them evenly, creating a thick, protein-rich base.

• 5

  Use a spoon to make two small wells in the sauce and crack one whole egg into each well.

• 6

  Cover the skillet and cook for 5 to 8 minutes until the egg whites are set but the yolks remain runny and golden.

• 7

  Remove from heat and top with crumbled feta cheese, a dollop of non-fat Greek yogurt, and chopped fresh cilantro before serving.