Ingredients:
1 teaspoon canola oil
2 cloves garlic, minced
2 scallions, minced
1 small red bell pepper, seeds and membranes removed, chopped
42 oz. canned diced tomatoes (28 oz. can + 14.5 oz. can)
1 teaspoon ground cumin
½ teaspoon paprika, preferably sweet paprika
Pinch of cayenne pepper
12 large eggs
2 oz. low-fat crumbled feta
¼ teaspoon each (or less) salt & pepper
½ cup chopped fresh cilantro
Directions:
1. Heat oil in a medium nonstick or cast iron skillet to sweat garlic, scallions, and bell pepper about 2 minutes until translucent
2. Add tomatoes and spices. Bring to a simmer and cook about 5 minutes
3. Press the back of a tablespoon into the tomato mixture to create 12 wells. Crack an egg into each indentation, cover with a lid, and cook about 5 minutes until the egg whites are firm
4. Uncover, remove pan from heat, and garnish with feta and cilantro
5. Serve hot.
Yields 4 Servings ~ 1 Lean, 3 Greens, 3 Condiments
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