NUTRITION

SERVINGS

INGREDIENTS

1 tsp olive oil

0.5 cup red bell pepper

0.5 cup yellow onion

2 cloves garlic

0.25 cup canned chickpeas

0.75 cup tomato puree

1 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup egg whites

2 large eggs

1 oz feta cheese

1 tbsp fresh parsley

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Add the diced red bell pepper and yellow onion, sautéing for 5-7 minutes until the vegetables are softened and slightly caramelized.

• 3

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

• 4

  Pour in the tomato puree and stir to combine, then reduce heat to low and simmer for 5 minutes to thicken the sauce.

• 5

  Whisk the egg whites and pour them evenly over the sauce, stirring gently to incorporate them into the tomato base without fully mixing.

• 6

  Use a spoon to create two small wells in the sauce and 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 set but the yolks remain runny.

• 8

  Remove from heat, sprinkle with crumbled feta cheese, chopped parsley, and cilantro before serving directly from the pan.