|2 Tbsp||Olive Oil|
|1 Tbsp||Tomato Paste|
|2 Large||Red Bell Peppers, Diced|
|1/2 Cup||Onion, Chopped|
|2 tsp||Fresh Garlic, Chopped|
|1 tsp||Ground Cumin|
|1 Can (28 ounces)||Crushed or Diced Tomatoes, Undrained|
|1/2 Cup||Plain Greek Yogurt, Nonfat|
|1/4 Cup||Freshly Shredded Parmesan Cheese|
Per Serving (1 egg with 1/6 of hash):
Total Fat: 11g
Saturated Fat: 3g
Trans Fat: 0g
Polyunsaturated Fat: 1.5g
Monounsaturated Fat: 5.42g
Dietary Fiber: 3g
Total Sugar: 8g
Added Sugar: 0g
Vitamin D: 1mcg
Potassium: 269 mg
COMBINE olive oil, tomato paste, harissa, red peppers, onion, garlic, cumin and salt in a large skillet. COOK, covered, on medium heat 10 minutes or until peppers and onion are soft, stirring occasionally.
STIR in canned tomatoes. HEAT to simmering. COOK, uncovered, 10 minutes or until sauce has thickened slightly.
MAKE 6 indentations in the sauce. Gently BREAK 1 egg into each.
SIMMER, uncovered, about 10 minutes or until the whites are set and the yolks are still slightly soft.
SERVE the eggs in the sauce with the yogurt and cheese on the side.
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