The idea for this recipe came from my friend Jess one night when she told me she had just cooked an egg in marinara sauce. We always trade dietetic recipes: this isn't the first time we've talked about one thing and my mind starts spinning it's wheels thinking about something else. At the root of all my brainstorming is always one very important question: How do I make that ETL?!
Jess' idea came at just the right time for me. I have been obsessed with eggs lately. It's been life-consuming and not at all easy actually. I had to figure out a way to incorporate them into this ETL life or else take the risk of continuing to occasionally order a giant burger just because it comes with a fried egg on top! :/
So now back to this: eggs in sauce.....well, that's just a few easy steps away from Huevos Rancheros!
1/2 onion, thinly sliced
1 red pepper, thinly sliced
cumin, to taste
1 8oz. can tomato sauce, no salt added
2 eggs, whites separated
Toss your sliced veggies into a pan and water-sauté them up while adding cumin to taste. I love it, so I add close to a whole tablespoon. Careful adding water, you want your veggies to cook without becoming soggy. Transfer to your plate, then add the tomato sauce can to the same pan. Bring the sauce to a simmering boil, make a little hole in the middle and pour those egg whites right in. Cover the pan and cook on extra low until they firm up. Slide the eggs onto the veggies and cover with the leftover sauce. Ta-da!
Notes:
Please play with this recipe. I've already decided to buy a carton of egg whites instead of cracking my own eggs next time. Also, I like to add whatever cooked whole grain I have on hand for texture. Maybe some black beans sautéed with the veggies? Not ETL, but a few splashes of hot sauce on top is hella good! I recommend Tabasco's Green Pepper Sauce . NOM
