3 tbsp (45 mL) olive oil
2 cloves garlic, minced
1 onion, sliced
1 green pepper, sliced
1/2 red chili pepper, sliced into rings (optional)
1 can (28 oz/796 mL) diced tomatoes
2 tbsp (30 mL) tomato paste
1 tsp (5 mL) each dried oregano and hot or sweet paprika
1/2 tsp (2.5 mL) salt, divided
1/4 tsp (1.25 mL) freshly ground pepper
1/4 cup (60 mL) chopped parsley
Whole wheat toast (optional)
1/2 cup (125 mL) plain yogurt
1 small clove garlic, minced
Pinch each salt, freshly ground pepper and hot pepper flakes
Yogurt Sauce: Stir yogurt with garlic, salt, pepper and hot pepper flakes. Refrigerate until ready to use.
Vegetable mixture: Heat oil in a 10 inch (25 cm) skillet set over medium heat. Add garlic, onion, green pepper and chili pepper rings. Cook, stirring until softened, 3 or 4 minutes. Stir in tomatoes, tomato paste, oregano, paprika, half the salt and pepper. Cook, stirring occasionally until thickened, 18 to 20 minutes. Preheat broiler to high, position the rack 6 inches from the heat source. Make 6 divots in the sauce mixture; crack an egg into each divot. Sprinkle with remaining salt. Cook until egg whites start to set, 3 to 5 minutes.
Broil until eggs are soft cooked or cooked until desired doneness is achieved, 1 to 2 minutes.
Sprinkle with parsley. Serve with Yogurt Sauce and toast, if desired.
Makes 6 servings
Recipe courtesy of Egg Farmers of Canada
Nutrients per serving:
Calories per serving: 203
Carbohydrates 15 g
Fat 12 g
Protein 8.5 g
Sodium 245 mg
Fibre 0.5 g
Sugars 4 g