NUTRITION

SERVINGS

INGREDIENTS

1 tsp olive oil

0.5 cup diced yellow onion

0.5 cup diced red bell pepper

1 clove garlic

1 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 liquid egg whites

2 large eggs

1 oz crumbled feta cheese

0.25 cup nonfat Greek yogurt

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a medium skillet over medium heat.

• 2

  Sauté the diced onion and red bell pepper until softened, about 5 minutes.

• 3

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

• 4

  Pour in the crushed tomatoes and simmer the mixture for 5-7 minutes until the sauce thickens slightly.

• 5

  Gently stir the liquid egg whites directly into the tomato sauce until well combined to add volume and protein.

• 6

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

• 7

  Cover the skillet with a lid and cook for 3-5 minutes until the egg whites are set but the yolks remain runny.

• 8

  Remove from the heat and sprinkle the crumbled feta cheese and fresh cilantro over the top.

• 9

  Serve immediately with a dollop of nonfat Greek yogurt for added creaminess.