NUTRITION

SERVINGS

INGREDIENTS

1 tsp 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

0.25 cup chickpeas

0.75 cup liquid egg whites

2 large eggs

0.5 oz feta cheese

1 tbsp fresh parsley

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the diced onion and red bell pepper to the pan and sauté for 5-7 minutes until the vegetables are soft and slightly caramelized.

• 3

  Stir in the minced garlic, cumin, smoked paprika, and red pepper flakes, cooking for 1 minute until highly aromatic.

• 4

  Pour in the crushed tomatoes and chickpeas, then reduce the heat to low and simmer for 5 minutes to allow the flavors to meld.

• 5

  Slowly pour the liquid egg whites into the tomato sauce, stirring gently and continuously until the whites are fully incorporated and the sauce has thickened.

• 6

  Use a large 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 opaque and set but the yolks are still soft.

• 8

  Remove from heat and season the entire dish with sea salt and black pepper.

• 9

  Garnish with crumbled feta cheese, fresh parsley, and fresh cilantro before serving directly from the pan.