Instructions

Yogurt Sauce: Stir yogurt with garlic, salt, pepper and hot pepper flakes. Refrigerate until ready to use.

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, 18-20 minutes.

Preheat broiler to high, position 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.

Yogurt Sauce

• 125 ml 1/2 cup plain yogurt
• 1 1 small clove garlic, minced
• pinch salt and pepper
• pinch hot pepper flakes

• 45 ml 3 tbsp olive oil
• 2 2 cloves garlic, minced
• 1 1 onion, sliced
• 1 1 green pepper, sliced
• 1 1/2 red chili pepper, sliced into rings
• 1 1 28 oz can diced tomatoes
• 30 ml 2 tbsp tomato paste
• 5 ml 1 tsp dried oregano
• 5 ml 1 tsp hot or sweet paprika
• 2 ml 1/2 tsp salt, divided
• 1 ml 1/4 tsp pepper
• 6 6 eggs
• 60 ml 1/4 cup fresh chopped parsley
• whole wheat toast (optional)

Nutritional Facts