NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup crushed tomatoes

0.5 cup red bell pepper

0.25 cup yellow onion

1 oz feta cheese

1 tsp extra virgin olive oil

1 clove garlic

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Add the diced yellow onion and red bell pepper to the skillet, sautéing for 5 minutes until the vegetables are softened and fragrant.

• 3

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

• 4

  Pour in the crushed tomatoes and liquid egg whites, stirring constantly for 2-3 minutes until the egg whites are fully incorporated and the sauce begins to thicken.

• 5

  Use a large spoon to create two small wells in the tomato and egg white mixture.

• 6

  Carefully crack one whole egg into each well.

• 7

  Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 5-7 minutes until the egg whites are opaque but the yolks are still soft.

• 8

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