Baked Eggs with Fresh Tomato and Bell Pepper Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Fresh Tomato and Bell Pepper Sauce

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Fresh Tomato and Bell Pepper Sauce

Enjoy a vibrant dish featuring baked eggs nestled in a zesty fresh tomato and bell pepper sauce, enriched with a creamy touch of low-fat cottage cheese. This meal bursts with bright flavors and satisfying textures, making it perfect for any time of day.

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NUTRITION

246kcal
Protein
21.6g
Fat
11.6g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

1/2 cup Low-Fat Cottage Cheese (113g)

1 medium Fresh Tomato (123g)

1/2 medium Red Bell Pepper (75g)

1 teaspoon Olive Oil

3 sprigs Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Dice the fresh tomato and red bell pepper, and finely chop the basil.

  • 3

    In a small ovenproof skillet or ramekin, heat the olive oil over medium heat.

  • 4

    Sauté the diced tomato and bell pepper for 2-3 minutes until they soften slightly. Season with salt and pepper.

  • 5

    Stir in the chopped basil, then create small wells in the sauce.

  • 6

    Carefully crack the 3 eggs into the wells. Spoon the low-fat cottage cheese evenly around the eggs.

  • 7

    Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the egg whites are set but the yolks remain slightly runny.

  • 8

    Remove from the oven and let it cool slightly before serving.

Baked Eggs with Fresh Tomato and Bell Pepper Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Fresh Tomato and Bell Pepper Sauce

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Fresh Tomato and Bell Pepper Sauce

Enjoy a vibrant dish featuring baked eggs nestled in a zesty fresh tomato and bell pepper sauce, enriched with a creamy touch of low-fat cottage cheese. This meal bursts with bright flavors and satisfying textures, making it perfect for any time of day.

NUTRITION

246kcal
Protein
21.6g
Fat
11.6g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

1/2 cup Low-Fat Cottage Cheese (113g)

1 medium Fresh Tomato (123g)

1/2 medium Red Bell Pepper (75g)

1 teaspoon Olive Oil

3 sprigs Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Dice the fresh tomato and red bell pepper, and finely chop the basil.

  • 3

    In a small ovenproof skillet or ramekin, heat the olive oil over medium heat.

  • 4

    Sauté the diced tomato and bell pepper for 2-3 minutes until they soften slightly. Season with salt and pepper.

  • 5

    Stir in the chopped basil, then create small wells in the sauce.

  • 6

    Carefully crack the 3 eggs into the wells. Spoon the low-fat cottage cheese evenly around the eggs.

  • 7

    Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the egg whites are set but the yolks remain slightly runny.

  • 8

    Remove from the oven and let it cool slightly before serving.