NUTRITION

SERVINGS

INGREDIENTS

0.5 tsp extra virgin olive oil

0.5 cup diced yellow onion

0.5 cup diced red bell pepper

2 cloves minced garlic

1 cup crushed tomatoes

0.13 cup cooked chickpeas

1 tsp ground cumin

1 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

4 large eggs

0.5 cup non-fat greek yogurt

1 tbsp fresh cilantro

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, cumin, smoked paprika, sea salt, and black pepper, cooking for 1 minute until highly aromatic.

• 4

  Pour in the crushed tomatoes and chickpeas, stirring to combine. Bring the mixture to a gentle simmer and let it thicken for about 5 minutes.

• 5

  Use a large spoon to create four small wells in the sauce. Carefully crack one egg into each well.

• 6

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

• 7

  Remove from heat. Top each serving with a dollop of non-fat Greek yogurt and a sprinkle of fresh cilantro before serving warm.