Egg & Tomato Skillet
In a 10-inch skillet heat oil over medium. Add the next five ingredients (through crushed red pepper). Cook 5 to 7 minutes or until onion is tender, stirring occasionally. Stir in tomatoes, cumin a…
- Cook30 min
- Total30 min
- Serves2
- LevelEasy
Ingredients
- 2 tbsp. olive oil
- 2 cups chopped red sweet peppers
- ½ cup chopped onion
- 2 tbsp. no-salt-added tomato paste
- 1 tsp. smoked paprika
- 2 tsp. crushed red pepper
- 3 cups chopped tomatoes
- 1 tsp. ground cumin
- ¼ tsp. salt
- 4 eggs
- ½ cup plain low-fat Greek yogurt
- 2 Snipped fresh parsley
- whole-wheat pita bread rounds, halved crosswise and warmed
Method
- In a 10-inch skillet heat oil over medium. Add the next five ingredients (through crushed red pepper). Cook 5 to 7 minutes or until onion is tender, stirring occasionally. Stir in tomatoes, cumin and salt. Bring to boiling; reduce heat. Simmer 10 minutes or until tomatoes begin to break down.
- Make four indentations in tomato mixture. Break an egg into a custard cup or small bowl and slip into an indentation. Repeat with remaining three eggs. Simmer, covered, 4 to 6 minutes or until whites are completely set and yolks begin to thicken but are not hard.
- Top with yogurt and sprinkle with parsley. Serve with pita bread.
