NUTRITION

SERVINGS

INGREDIENTS

1 tsp extra virgin 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 ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

1 cup crushed tomatoes

0.75 cup liquid egg whites

2 large eggs

0.25 cup non-fat Greek yogurt

1 tbsp fresh parsley

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 for 5-7 minutes until the vegetables are soft and slightly caramelized.

• 3

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

• 4

  Pour in the crushed tomatoes and the liquid egg whites, stirring constantly for 2 minutes to incorporate the egg whites into the sauce to create a thick, high-protein base.

• 5

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

• 6

  Reduce the heat to low, cover the skillet with a lid, and cook for 5-8 minutes or until the egg whites are set but the yolks remain runny.

• 7

  Remove from heat and top with a dollop of non-fat Greek yogurt and a sprinkle of fresh parsley before serving.