NUTRITION

SERVINGS

INGREDIENTS

1 tsp Olive oil

0.5 cup Yellow onion

1 cup Red bell pepper

2 cloves Garlic

1 cup Crushed tomatoes

1 tsp Smoked paprika

1 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 cup Liquid egg whites

2 large Eggs

0.5 oz Feta cheese

0.5 cup Nonfat 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 onion and red bell pepper, sautéing until the vegetables are softened and slightly caramelized.

• 3

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

• 4

  Pour in the crushed tomatoes and bring the mixture to a gentle simmer.

• 5

  Slowly pour the liquid egg whites into the tomato sauce, stirring constantly to incorporate them until the sauce thickens and becomes opaque.

• 6

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

• 7

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

• 8

  Remove from heat and top with crumbled feta cheese, a dollop of Greek yogurt, and fresh cilantro before serving.