NUTRITION

SERVINGS

INGREDIENTS

0.25 tsp Olive oil

0.5 cup Onion

1 cup Red bell pepper

2 cloves Garlic

1 tsp Cumin

1 tsp Smoked paprika

0.25 tsp Red pepper flakes

1 cup Canned crushed tomatoes

4 large Eggs Eggs

0.25 oz Feta cheese

2 tbsp Fresh cilantro

0.5 cup Non-fat Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Add the diced onion and chopped red bell pepper, sautéing for 5-7 minutes until softened.

• 3

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

• 4

  Pour in the crushed tomatoes and season with sea salt and black pepper.

• 5

  Simmer the sauce for 10 minutes on low-medium heat until it has thickened slightly.

• 6

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

• 7

  Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are fully set but the yolks are still runny.

• 8

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

• 9

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