Ingredients:
• 2 Tbs. olive oil
• 1 onion
• 10 - 12 marzano tomatoes
• 1 Tbs. whole grain mustard
• ¼ tsp. red pepper flakes
• ¼ cup heavy cream
• 4-8 egg whites
• Crumbled feta cheese
• Oregano
Instructions:
• Preheat oven to 400 degrees Fahrenheit.
• In a pan over medium heat, sauté chopped onion in olive oil until lightly brown (about 6 to 8 minutes).
• Add chopped tomatoes. Reduce heat to medium-low, stirring occasionally until tomatoes break down (about 10 minutes).
• Stir in mustard, red pepper flakes and cream. Season with salt and pepper.
• Pour mixture into a bowl and purée with an immersion blender.
• Divide mixture evenly among 4 cocottes.
• Carefully add 1 or 2 egg whites to each cocotte. Stir.
• Bake until cooked (about 10 to 15 minutes).
• Sprinkle with feta and oregano to taste. Serve as is or on top of a slice of bread!
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