NUTRITION

SERVINGS

INGREDIENTS

0.5 tsp olive oil

0.5 cup yellow onion

0.5 cup red bell pepper

2 cloves garlic

1 cup tomato puree

1 tsp ground cumin

1 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup liquid egg whites

3 large eggs

0.5 oz feta cheese

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the 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 5-7 minutes until the vegetables are softened and slightly caramelized.

• 3

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

• 4

  Pour in the tomato puree and the liquid egg whites, stirring constantly for 2 minutes to incorporate the whites into the sauce until it thickens into a rich base.

• 5

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

• 6

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

• 7

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