NUTRITION

SERVINGS

INGREDIENTS

0.5 tsp olive oil

0.5 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.25 cup chickpeas

0.5 cup tomato puree

0.5 tsp smoked paprika

0.5 tsp ground cumin

0.13 tsp sea salt

0.13 tsp black pepper

0.75 cup liquid egg whites

3 large eggs

1 oz feta cheese

1 tbsp fresh parsley

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chickpeas and tomato puree to the skillet, stirring to combine. Bring the mixture to a gentle simmer.

• 5

  Slowly pour the liquid egg whites into the tomato sauce, stirring constantly to incorporate them into the sauce; this will thicken the base and boost the protein content.

• 6

  Use a large spoon to create three small wells in the sauce. Carefully crack one whole egg into each well.

• 7

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

• 8

  Remove from heat and sprinkle the crumbled feta cheese over the top.

• 9

  Garnish with fresh chopped parsley and cilantro before serving directly from the pan.