NUTRITION

SERVINGS

INGREDIENTS

0.5 tsp olive oil

0.25 cup red 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

0.5 cup tomato puree

4 large eggs

1.5 oz feta cheese

0.5 cup 0% greek yogurt

1 tbsp fresh parsley

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a medium non-stick or cast-iron skillet over medium heat until shimmering.

• 2

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

• 3

  Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 60 seconds until the spices are fragrant.

• 4

  Pour in the tomato puree and season with sea salt and black pepper, stirring to combine and simmering for 5 minutes until the sauce thickens slightly.

• 5

  Use a spoon to create four small wells in the tomato sauce and carefully crack one egg into each space.

• 6

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

• 7

  Remove from heat and sprinkle with crumbled feta cheese and fresh herbs, then serve immediately with a side of Greek yogurt for a creamy finish.