Skip the syrup—our savory take on the waffle cuts out more than 25 grams of sugar.
2 tablespoons extra-virgin olive oil, divided
1/2 cup thinly sliced shallots
1 tablespoon chopped fresh thyme, divided
4 garlic cloves, thinly sliced
1/2 cup dry white wine
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3/4 pound chopped tomatoes
3.25 ounces chickpea (garbanzo bean) flour (about 3/4 cup)
3/4 cup 1% low-fat milk
1.5 ounces sharp white cheddar cheese, shredded
1 large egg yolk
1 tablespoon cider vinegar, divided
1 teaspoon baking powder
1 large egg white
4 large eggs
Heat 1 tablespoon oil in a large skillet over medium heat. Add sliced shallots, 2 teaspoons thyme, and garlic; cook 3 minutes or until shallots are tender. Add wine, 1/4 teaspoon salt, 1/4 teaspoon pepper, and tomatoes; cook 5 minutes or until liquid is reduced by half.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cheese, and egg yolk in a large bowl, stirring with a whisk until smooth. Add 2 teaspoons vinegar and baking powder, stirring well to combine.
Beat egg white in a large bowl with a whisk until stiff peaks form (do not overbeat). Fold egg white into batter. Preheat waffle iron; coat with cooking spray. Spoon about 1/3 cup batter per 4-inch waffle onto waffle iron. Cook 5 minutes.
Fill a skillet two-thirds full with water; add remaining 1 teaspoon vinegar; bring to a boil. Reduce heat to a simmer. Break each whole egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs using a slotted spoon. Place 1 waffle on each of 4 plates; top evenly with tomato mixture and eggs. Sprinkle with remaining 1 teaspoon thyme.
Recipe courtesy of: my recipes