NUTRITION

SERVINGS

INGREDIENTS

1 tsp olive oil

0.5 cup onion

0.5 cup red bell pepper

2 clove garlic

0.75 cup crushed tomatoes

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup egg whites

2 large eggs

1 oz feta cheese

2 tbsp fresh cilantro

2 tbsp fresh parsley

0.5 cup plain nonfat Greek yogurt

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 for 5-7 minutes until the vegetables are softened and slightly caramelized.

• 3

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

• 4

  Pour in the crushed tomatoes and the egg whites, stirring gently to incorporate the whites into the sauce which adds volume and protein.

• 5

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

• 6

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

• 7

  Remove from heat and sprinkle the crumbled feta cheese, chopped cilantro, and chopped parsley over the top.

• 8

  Serve immediately with a side dollop of plain nonfat Greek yogurt for added creaminess and protein.