NUTRITION

SERVINGS

INGREDIENTS

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup canned chickpeas

0.5 cup tomato puree

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

2 large eggs

0.75 cup liquid egg whites

1.5 oz feta cheese

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small oven-safe skillet, heat the extra virgin olive oil over medium heat.

• 3

  Add the diced yellow onion and minced garlic, sautéing until fragrant and translucent.

• 4

  Stir in the canned chickpeas, tomato puree, dried oregano, sea salt, and black pepper.

• 5

  Add the baby spinach to the pan and stir until the leaves are just wilted into the sauce.

• 6

  Create small wells in the tomato mixture and pour in the liquid egg whites, then carefully crack the whole eggs into the wells.

• 7

  Sprinkle the crumbled feta cheese evenly over the top of the skillet.

• 8

  Transfer the skillet to the oven and bake for 10-12 minutes, or until the egg whites are fully set but the yolks remain slightly runny.

• 9

  Remove from the oven and garnish with fresh chopped parsley before serving hot.