NUTRITION

SERVINGS

INGREDIENTS

4 whole eggs

2 egg whites

2 slices turkey bacon

1 cup diced tomatoes

1 medium red bell pepper

1/4 yellow onion

2 cloves garlic

1 tsp extra virgin olive oil

1 tsp ground cumin

1 tsp smoked paprika

Salt & pepper to taste

2 tbsp fresh basil leaves

PREPARATION

• 1

  Heat the olive oil in a wide, deep skillet over medium heat.

• 2

  Add the chopped yellow onion and minced garlic, sauté until softened and fragrant, about 2-3 minutes.

• 3

  Stir in the diced tomatoes and chopped red bell pepper, then sprinkle in the ground cumin and smoked paprika. Season with salt and black pepper to taste.

• 4

  Allow the tomato and pepper mixture to simmer for about 5 minutes until slightly thickened.

• 5

  Meanwhile, in a separate pan, crisp the turkey bacon slices until they are just beginning to crisp. Set aside on paper towels.

• 6

  Carefully poach the eggs directly in the simmering tomato-pepper sauce. For consistent poaching, crack each egg into a small cup before gently sliding it into the sauce. Poach to your desired doneness, about 3-4 minutes for runny yolks.

• 7

  Optionally, if extra protein is desired while keeping the richness balanced, gently stir in the egg whites into the sauce before adding the whole eggs and allow them to set slightly.

• 8

  Once the eggs are ready, plate them alongside or atop the spiced tomato and pepper sauce, and garnish with fresh basil leaves.

• 9

  Crumble the turkey bacon over the eggs or serve on the side for an added savoriness.