NUTRITION

SERVINGS

INGREDIENTS

0.5 tsp Extra virgin olive oil

0.25 cup Red onion

0.5 cup Red bell pepper

1 clove Garlic

0.5 cup Crushed tomatoes

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Liquid egg whites

4 large Eggs

0.25 cup Non-fat Greek yogurt

1 tbsp Fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a medium non-stick skillet over medium heat.

• 2

  Add the diced red onion and red bell pepper, sautéing for 5 minutes until softened and slightly caramelized.

• 3

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

• 4

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

• 5

  Use a spoon to create four small wells in the tomato mixture.

• 6

  Carefully crack one egg into each well.

• 7

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

• 8

  Remove from heat and garnish with a dollop of non-fat Greek yogurt and fresh cilantro before serving.