NUTRITION

SERVINGS

INGREDIENTS

0.25 tsp olive oil

0.5 cup 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

2 large eggs

0.5 cup liquid egg whites

0.5 oz feta cheese

1 tbsp fresh parsley

1 tbsp fresh cilantro

0.5 cup non-fat Greek yogurt

PREPARATION

• 1

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

• 2

  Add the diced onion and red bell pepper, sautéing until the vegetables are soft and slightly caramelized, about 5-7 minutes.

• 3

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

• 4

  Pour in the crushed tomatoes and let the mixture simmer for 10 minutes until it thickens into a rich, chunky sauce.

• 5

  Use the back of a spoon to make three small indentations in the tomato mixture.

• 6

  Carefully pour the liquid egg whites into the sauce, then crack the whole eggs into the indentations.

• 7

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

• 8

  Remove from heat and garnish with crumbled feta cheese, fresh parsley, and fresh cilantro.

• 9

  Serve immediately with a dollop of non-fat Greek yogurt on the side for added creaminess and protein.