Nutrition per serving may change if servings are adjusted.
2 tablespoons olive oil
2 cups chopped red sweet peppers
½ cup chopped onion
2 tablespoons no-salt-added tomato paste
1 teaspoon smoked paprika
2 teaspoons crushed red pepper
3 cups chopped tomatoes
1 teaspoon ground cumin
¼ teaspoon salt
½ cup plain low-fat Greek yogurt
Snipped fresh parsley
2 whole-wheat pita bread rounds, halved crosswise and warmed
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.