- 2 tablespoons extra-virgin olive oil, divided
- ½ cup thinly sliced shallots
- 1 tablespoon chopped fresh thyme, divided
- 4 garlic cloves, thinly sliced
- ½ cup dry white wine
- ½ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- ¾ pound chopped tomatoes
- 3.25 ounces chickpea (garbanzo bean) flour (about ¾ cup)
- ¾ 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
- Cooking spray
- 4 large eggs
1. 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, ¼ teaspoon salt, ¼ teaspoon pepper, and tomatoes; cook 5 minutes or until liquid is reduced by half.
- 2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, remaining 1 tablespoon oil, remaining ¼ teaspoon salt, remaining ¼ 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.
- 3. 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 ⅓ cup batter per 4-inch waffle onto waffle iron. Cook 5 minutes.
- 4. 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.
