NUTRITION

SERVINGS

INGREDIENTS

0.25 tbsp Olive oil

0.5 cup Yellow onion

0.5 cup Red bell pepper

2 clove Garlic

1 cup Crushed tomatoes

0.25 cup Chickpeas

1 tsp Smoked paprika

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 cup Liquid egg whites

1 large Eggs

0.5 oz Feta cheese

1 tbsp Fresh parsley

1 tbsp Fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a large oven-safe skillet over medium heat.

• 2

  Add the diced onion and red bell pepper, sautéing for about 5-7 minutes until the vegetables are 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

  Pour in the crushed tomatoes and chickpeas. Reduce heat to low and simmer for 10 minutes to allow the sauce to thicken.

• 5

  Gently stir the liquid egg whites directly into the tomato sauce base to evenly distribute them, which adds volume and protein to the sauce.

• 6

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

• 7

  Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are fully set but the yolks remain slightly runny.

• 8

  Remove from heat and garnish with crumbled feta cheese, fresh parsley, and fresh cilantro before serving.