NUTRITION

SERVINGS

INGREDIENTS

1 tsp Avocado oil

0.5 cup Yellow onion

0.5 cup Red bell pepper

2 cloves Garlic

1 cup Tomato puree

1 tsp Ground cumin

1 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

2 large Eggs

0.5 cup Liquid egg whites

0.5 cup Non-fat Greek yogurt

0.5 oz Feta cheese

1 tbsp Fresh cilantro

PREPARATION

• 1

  Heat the avocado oil in a medium cast-iron skillet or non-stick pan over medium heat.

• 2

  Add the diced onion and red bell pepper, sautéing for 5-6 minutes until the vegetables are softened and slightly caramelized.

• 3

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

• 4

  Pour in the tomato puree and stir to combine. Reduce heat to low and simmer for 8 minutes until the sauce has thickened slightly.

• 5

  Gently stir the liquid egg whites directly into the tomato sauce to incorporate them, which adds volume and protein to the base.

• 6

  Use a spoon to create two small wells in the sauce. Crack the whole eggs into the wells.

• 7

  Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are fully set but the yolks remain runny.

• 8

  Remove from heat. Top with crumbled feta cheese and fresh cilantro. Serve immediately with a side dollop of non-fat Greek yogurt for extra creaminess.