NUTRITION

SERVINGS

INGREDIENTS

0.5 tsp olive oil

0.5 cup yellow onion

1 cup red bell pepper

2 cloves garlic

1 cup crushed tomatoes

1 tsp ground cumin

1 tsp smoked paprika

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup liquid egg whites

3 large eggs

0.5 oz feta cheese

0.25 cup non-fat Greek yogurt

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the 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 softened and slightly caramelized.

• 3

  Stir in the minced garlic, ground cumin, smoked paprika, red pepper flakes, 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 2-3 minutes to incorporate the whites into the sauce for a thick, protein-rich base.

• 5

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

• 6

  Cover the skillet with a lid and reduce heat to low, simmering for 5-8 minutes until the egg whites are fully opaque but the yolks remain soft and runny.

• 7

  Remove from heat and garnish with crumbled feta cheese, dollops of non-fat Greek yogurt, and chopped fresh parsley before serving.