Name: Middle Eastern poached eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 olive oil cooking sprays; 1/3 cup yellow onion, diced; 1 clove garlic, minced; 2/3 cup canned diced tomatoes; 1/4 cup canned chickpeas, drained and rinsed; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp salt; 2 large eggs; 1/3 cup nonfat Greek yogurt; 1 high protein pita bread; 1 1/2 tsp fresh parsley, chopped

Nutrition

Per serving

400 calories

Protein: 34g; 32% of calories
Carbs: 34g; 33% of calories
Fat: 16g; 35% of calories

Instructions

Prep 10 min · Cook 15 min

Coat a small skillet with cooking spray and set over medium heat. Add the onion and cook for 5 minutes until soft. Stir in the garlic, cumin, smoked paprika, and salt, and cook for 1 minute until fragrant.
Stir in the tomatoes and chickpeas. Simmer for 10 minutes until the sauce has thickened slightly and the flavors have melded.
Use a spoon to make two small wells in the sauce. Carefully crack an egg into each well. Cover the skillet and cook for 4 minutes until the whites are set and opaque but the yolks are still soft. Done when whites set and yolks still soft.
While the eggs cook, toast the pita bread. Remove the skillet from the heat, dollop the sauce with Greek yogurt, and garnish with parsley. Serve the skillet warm with the toasted pita on the side.

Nutrition

Ingredients

Instructions

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