This week has been one of those weeks that life just kicks you in the stomach, but as my mother would say, “And this too shall pass.” And it’s so true. IT DOES!! I’m starting the week off right with a meatless dish that I got from My Fitness Pal’s blog. It’s delicious! 

Serves 4

INGREDIENTS:

1 1⁄2 tablespoons cooking oil 

3 cloves garlic minced

1 medium onion diced

3 jalapenos seeds removed and diced

1 can (28 ounces) low-sodium diced tomatoes (I LOVE the Cento brand)

1⁄2 teaspoon cumin 

1⁄2 teaspoon paprika 

1⁄2 teaspoon chili powder 

1⁄2 teaspoon salt 

4 large eggs 

1⁄4 bunch parsley chopped

6 ounces baby carrots 

8 ounces store-bought hummus 

1 medium bell pepper sliced

1 medium cucumber sliced into sticks

Heat up a skillet or saute pan that you have a lid for over medium-high heat. Add cooking oil to pan; add garlic, onions and jalapenos to heated oil with a dash of salt. Saute for about 6 minutes, until softened.

Add in diced tomatoes with cumin, paprika, chili powder and salt. Mix everything through. Saute for about 4 minutes.

Crack eggs directly into tomatoes. Lower heat to medium, cover, and cook for about 5 minutes, or until eggs are done to your liking.

Garnish with parsley. Arrange your Mediterranean platter of pita or flat bread, baby carrots, peppers, cucumbers and hummus. If you have Greek yogurt, you can also serve that up with the eggs. Use pita to scoop up egg and hummus. The veggies can be dipped into hummus and yogurt (optional).

If you would like toasted pita, heat oven or toaster oven to 350 degrees F (about 177 degrees C). Toast pita for 5 to 7 minutes when oven has warmed up. Serve with the eggs.

Enjoy!!

Nutrition Information

Serves: 4 | Serving Size: 1/4 of dish

Per serving: Calories: 304; Total Fat: 16g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Cholesterol: 212mg; Sodium: 721mg; Carbohydrate: 28g; Dietary Fiber: 7g; Sugar: 11g; Protein: 12g

Nutrition Bonus: Potassium: 828mg; Iron: 17%; Vitamin A: 144%; Vitamin C: 75%; Calcium: 11%