NUTRITION

SERVINGS

INGREDIENTS

1 tsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup 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

1 cup liquid egg whites

2 large eggs

0.25 cup non-fat Greek yogurt

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat olive oil in a medium skillet over medium heat and sauté diced onion and bell pepper until softened.

• 2

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

• 3

  Pour in the crushed tomatoes and bring to a gentle simmer for 5 minutes.

• 4

  Slowly stir the liquid egg whites into the tomato sauce, mixing constantly until the sauce thickens and the whites are fully incorporated.

• 5

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

• 6

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

• 7

  Remove from heat and top with a dollop of Greek yogurt and fresh cilantro before serving.