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Toast the black pepper on a medium skillet over low heat for a few minutes until it becomes fragrant. Remove pan from heat while you do the rest.
Whisk the eggs & egg whites until combined.
Add pecorino to a small bowl and add a splash of water, mix, and add more water as needed until a sauce forms.
Whisk the sauce into the eggs, then poured the mixture into the pan on top of the black pepper over low heat.
Cook your eggs however you prefer and serve onto a plate. Top with more grated pecorino and more black pepper if you like.
Serve with a slice of toasted sourdough.