NUTRITION

SERVINGS

INGREDIENTS

0.5 tsp olive oil

0.5 cup yellow onion

1 cup red bell pepper

2 cloves garlic

1 cup tomato puree

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup egg whites

3 large eggs

0.5 oz feta cheese

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the olive oil in a medium non-stick skillet over medium heat.

• 2

  Add the diced onion and red bell pepper, sautéing for 5-7 minutes until the vegetables are softened and slightly caramelized.

• 3

  Stir in the minced garlic, cumin, smoked paprika, red pepper flakes, sea salt, and black pepper, cooking for 1 minute until fragrant.

• 4

  Pour in the tomato puree and liquid egg whites, stirring constantly to incorporate the whites into the sauce until the mixture is thick and bubbling.

• 5

  Use a spoon to create three small wells in the tomato mixture and carefully crack one egg into each well.

• 6

  Reduce the heat to low, cover the skillet with a lid, and poach for 5-8 minutes or until the egg whites are set but the yolks remain runny.

• 7

  Remove from heat and garnish with crumbled feta cheese and chopped fresh parsley before serving directly from the pan.