NUTRITION

SERVINGS

INGREDIENTS

1 tsp extra virgin olive oil

0.25 cup yellow onion

0.5 cup red bell pepper

1 clove garlic

0.5 tsp ground cumin

0.5 tsp smoked paprika

1 cup tomato puree

0.75 cup egg whites

0.25 tsp sea salt

0.25 tsp black pepper

3 large eggs

1 oz feta cheese

1 tbsp fresh parsley

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Add the diced yellow onion and red bell pepper, sautéing until the vegetables are softened and fragrant.

• 3

  Stir in the minced garlic, ground cumin, and smoked paprika, cooking for one minute to toast the spices.

• 4

  Pour in the tomato puree and whisk in the egg whites until well combined, allowing the sauce to thicken slightly.

• 5

  Season the sauce with sea salt and black pepper, then reduce the heat to a low simmer.

• 6

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

• 7

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

• 8

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