NUTRITION

SERVINGS

INGREDIENTS

0.5 tsp Olive oil

0.5 cup Onion

0.5 cup Red bell pepper

2 cloves Garlic

1 cup Tomato puree

1 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 cup Liquid egg whites

2 large Eggs

0.5 oz Feta cheese

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Add the diced onion and red bell pepper to the skillet and sauté for 5-7 minutes until softened.

• 3

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

• 4

  Pour in the tomato puree and stir to combine, bringing the sauce to a gentle simmer.

• 5

  Slowly pour the liquid egg whites into the tomato sauce, stirring constantly for 2 minutes until the sauce thickens and the whites are cooked into the base.

• 6

  Use the back of a spoon to create three small wells in the thickened tomato mixture.

• 7

  Carefully crack one whole egg into each well.

• 8

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

• 9

  Remove from heat and garnish with crumbled feta cheese and chopped fresh parsley before serving.