NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

0.5 cup chickpeas

2 cups baby spinach

0.25 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

2 large eggs

0.25 cup liquid egg whites

0.5 oz feta cheese

0.5 cup non-fat Greek yogurt

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a small oven-safe skillet over medium heat.

• 3

  Add the diced onion and sauté for 3-4 minutes until translucent, then stir in the minced garlic for 1 minute.

• 4

  Stir in the tomato puree, chickpeas, cumin, smoked paprika, salt, and pepper. Simmer for 5 minutes.

• 5

  Add the baby spinach and stir until just wilted into the sauce.

• 6

  Using a spoon, create two small wells in the sauce. Pour half of the liquid egg whites into each well, then crack one whole egg into each.

• 7

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

• 8

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