Add the eggs, cream cheese, gluten, salt, and cilantro to a blender.
Blend until very smooth - about 1 minutes.
Place Silpat or parchment in the bottom of a 9x9-inch baking pan.
Lightly oil with olive oil.
Pour in the egg mixture and bake for 10 minutes or until very firm but still spongy when you press down on it.
Remove from oven and let cool.
Cut into small squares.
Melt the butter in a high sided frying pan with a lid.
Add the onions and peppers - saute until soft.
Add the meat, tomatoes, and 1/3 cup of the water.
Bring to a simmer and add the dumplings.
Cover and simmer for 5 minutes. You may need to add more water - don't let it go dry.
Uncover - the dumplings will have puffed up.
Simmer until the water is almost all evaporated.
Add the cream cheese, heavy cream, and cheddar. (If you want a creamier, smoother sauce you can heat the cream cheese and cream together in the microwave, stir until smooth - then stir in the cheese until melted)
Stir in the cilantro. Serve hot topped with more cheese, avocado, sour cream, or whatever you like.