NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

2 cloves Garlic

0.5 cup Tomato puree

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

3 large Eggs

1 oz Feta cheese

0.75 cup Non-fat Greek yogurt

1 tbsp Fresh parsley

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Pour in the tomato puree and season with sea salt and black pepper, then let the sauce simmer for 5 minutes.

• 5

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

• 6

  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 runny.

• 7

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

• 8

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