NUTRITION

SERVINGS

INGREDIENTS

1 tsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup red bell pepper

1 clove garlic

1 cup crushed tomatoes

0.25 cup chickpeas

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

2 large eggs

0.5 cup liquid egg whites

1 oz feta cheese

0.25 cup nonfat greek yogurt

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a medium oven-safe skillet, heat the olive oil over medium heat and sauté the diced onion and bell pepper until softened, about 5-7 minutes.

• 3

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

• 4

  Add the crushed tomatoes and chickpeas, then pour in the liquid egg whites, stirring constantly for 2 minutes to incorporate them into the sauce for a thick, protein-rich base.

• 5

  Reduce heat and let the sauce simmer for 3 minutes until slightly thickened.

• 6

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

• 7

  Transfer the skillet to the oven and bake for 8-12 minutes, or until the egg whites are just set but the yolks remain runny.

• 8

  Remove from the oven and top with crumbled feta cheese, chopped fresh parsley, and a generous dollop of Greek yogurt before serving.