• 4 eggs
• 1 tablespoon olive oil
• 1 red onion
• 1 garlic clove
• 1 teaspoon ground cumin
• ½ of a 400 g can of chickpeas, drained
• 2 teaspoons tahini
• 1 teaspoon lemon juice
• 1 teaspoon fresh cilantro, chopped
• 26 g Herbalife Nutrition Formula 1 Savory
• 6 g Herbalife Nutrition Personalized Protein Powder
• 50 g gluten-free breadcrumbs

1. Preheat the oven to 230°C (450°F), or 210°C (410°F) for a fan-assisted oven. Alternatively, you can cook the eggs in a skillet.
2. Bring a saucepan of water to a boil. Carefully lower the eggs into the boiling water and cook for 5 minutes.
3. Transfer the eggs immediately to a bowl of cold water to cool quickly.
4. While the eggs are cooling, heat the olive oil in a saucepan. Add the grated onion, garlic, and ground cumin.
5. Cover and cook over very low heat for 5–6 minutes, until the onion is soft. Remove from the heat and let cool.
6. Drain the chickpeas, reserving the liquid from the can.
7. Place the drained chickpeas, cooked onion, garlic, and cumin into a food processor. Add the tahini, lemon juice, and cilantro.
8. Blend until almost smooth, then add the Herbalife Nutrition Formula 1 Savory (Mushroom & Herb flavor) and the Herbalife Nutrition Personalized Protein Powder. Blend briefly again.
9. Season to taste, then transfer the mixture to a bowl.
10. Carefully peel the soft-boiled eggs without breaking them. Gently crack the shells, peel them by hand, and rinse under cold water to remove any remaining shell fragments.
11. Divide the chickpea mixture into 4 equal portions and place one portion in the palm of your hand.
12. Flatten it into an oval about 5–10 mm thick.
13. Place an egg in the center and carefully wrap it completely with the chickpea mixture.
14. Set it aside and repeat with the remaining eggs.
15. Place the gluten-free breadcrumbs in a shallow bowl and roll each egg until the chickpea coating is fully covered.
16. Arrange the coated eggs on a baking tray lined with parchment paper and bake for 6–8 minutes, until the coating is crisp and golden brown. Alternatively, cook them in a skillet until golden and crispy.
17. To serve, cut each egg into quarters and enjoy with a fresh salad of cucumber, tomatoes, and lettuce.

Total Fat: 12.6 g; Carbohydrates: 14 g; Sugars: 1.5 g; Fiber: 2 g