NUTRITION

SERVINGS

INGREDIENTS

0.25 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

0.75 cup liquid egg whites

2 large eggs

0.75 oz feta cheese

2 tbsp fresh cilantro

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Pour in the crushed tomatoes and season with sea salt and black pepper. Bring to a gentle simmer and cook for 10 minutes until the sauce thickens.

• 5

  Slowly stir the liquid egg whites into the tomato mixture, moving the spoon in a circular motion to incorporate them evenly into the sauce.

• 6

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

• 7

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

• 8

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