NUTRITION

SERVINGS

INGREDIENTS

0.25 tbsp olive oil

0.5 cup red bell pepper

0.25 cup red onion

2 cloves garlic

1 cup tomato puree

0.75 cup egg whites

1 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

2 large eggs

0.75 oz feta cheese

0.25 cup nonfat Greek yogurt

1 tbsp fresh parsley

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  Stir in the minced garlic, smoked paprika, cumin, sea salt, and black pepper, cooking for 1 minute until fragrant.

• 4

  Pour in the tomato puree and stir in the liquid egg whites, whisking constantly for 1-2 minutes until the sauce thickens and the egg whites are fully incorporated.

• 5

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

• 6

  Cover the skillet with a tight-fitting lid and simmer for 5-8 minutes, or until the egg whites are set but the yolks remain runny.

• 7

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

• 8

  Serve immediately with a dollop of nonfat Greek yogurt on top for added creaminess.