NUTRITION

SERVINGS

INGREDIENTS

0.5 tsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Red bell pepper

1 clove Garlic

1 tsp Ground cumin

1 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Chickpeas

1 cup Tomato puree

0.5 cup Liquid egg whites

1 large Eggs

0.5 oz Feta cheese

0.25 cup Non-fat Greek yogurt

1 tbsp Fresh cilantro

1 tbsp Fresh parsley

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium cast-iron skillet over medium heat.

• 2

  Add the diced yellow onion and red bell pepper, sautéing for 5-7 minutes until the vegetables are soft and slightly caramelized.

• 3

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

• 4

  Pour in the tomato puree and chickpeas, then slowly stir in the liquid egg whites, mixing continuously until the sauce thickens slightly.

• 5

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

• 6

  Reduce the heat to low, cover the skillet with a lid, and simmer for 5-8 minutes until the egg whites are opaque and set but the yolks are still soft.

• 7

  Remove from the heat and garnish with crumbled feta cheese, a dollop of Greek yogurt, and the fresh chopped cilantro and parsley.