NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion

1 cup red bell pepper

2 cloves garlic

1 tsp ground cumin

1 tsp smoked paprika

0.25 tsp red pepper flakes

1 cup crushed tomatoes

2 large eggs

1 cup liquid egg whites

1 oz feta cheese

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the diced onion and red bell pepper, sautéing for 5 to 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 highly fragrant.

• 4

  Pour in the crushed tomatoes and stir to combine; reduce heat to low and simmer for 10 minutes until the sauce has thickened slightly.

• 5

  Use a large spoon to create six small wells in the tomato sauce.

• 6

  Carefully pour the liquid egg whites into the wells first, then crack the two whole eggs into the remaining space.

• 7

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

• 8

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