NUTRITION

SERVINGS

INGREDIENTS

0.25 tbsp olive oil

0.5 cup yellow onion

1 cup red bell pepper

2 cloves garlic

1 cup crushed tomatoes

0.25 cup chickpeas

1 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

2 large eggs

1 oz feta cheese

0.75 cup nonfat Greek yogurt

1 tbsp fresh parsley

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, smoked paprika, and cumin, cooking for 1 minute until fragrant.

• 4

  Pour in the crushed tomatoes and chickpeas, then season with sea salt and black pepper.

• 5

  Reduce heat to low and let the sauce simmer for 10 minutes until it thickens slightly.

• 6

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

• 7

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

• 8

  Remove from heat, sprinkle with crumbled feta cheese and fresh parsley, and serve immediately with a side of Greek yogurt for added protein.