NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup red bell pepper

2 cloves garlic

1 cup crushed tomatoes

1 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup liquid egg whites

2 large eggs

1 oz feta cheese

0.25 cup nonfat Greek yogurt

1 tbsp fresh parsley

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.

• 2

  Add the diced yellow onion and red bell pepper, sautéing until the vegetables are softened and slightly caramelized.

• 3

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

• 4

  Pour in the crushed tomatoes and bring to a gentle simmer for 8-10 minutes until the sauce has thickened.

• 5

  Slowly stir the liquid egg whites into the tomato mixture, allowing them to thicken the sauce without fully scrambling.

• 6

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

• 7

  Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are opaque and the yolks are still soft.

• 8

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

• 9

  Garnish with a dollop of nonfat Greek yogurt and a sprinkle of fresh parsley and cilantro.