NUTRITION

SERVINGS

INGREDIENTS

0.5 tsp Olive oil

0.5 cup Yellow onion

1 cup Red bell pepper

2 cloves Garlic

1 tsp Ground cumin

1 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Crushed tomatoes

0.5 cup Egg whites

3 large Eggs

0.25 cup Greek yogurt

1 tbsp Fresh parsley

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium heat until shimmering.

• 2

  Add the diced yellow onion and sliced red bell pepper to the skillet and sauté for 5 to 7 minutes until 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 stir to combine, then reduce heat and simmer for 5 minutes to allow the flavors to meld and the sauce to thicken.

• 5

  Slowly whisk the liquid egg whites directly into the tomato sauce, stirring constantly until they are fully incorporated and the sauce becomes slightly opaque.

• 6

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

• 7

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

• 8

  Cook for 5 to 8 minutes or until the egg whites are completely set but the yolks remain soft and runny.

• 9

  Remove from heat and finish the dish with dollops of cool Greek yogurt and a sprinkle of chopped fresh parsley before serving.