Baked Eggs with Roasted Asparagus and Cherry Tomatoes

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

Baked Eggs with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Asparagus and Cherry Tomatoes

Enjoy a vibrant, nutrient-packed dish featuring perfectly baked eggs nestled among tender roasted asparagus and sweet burst cherry tomatoes. This dish harmonizes rustic flavors and aromatic herbs, delivering a balanced meal that’s both satisfying and visually appealing.

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NUTRITION

438kcal
Protein
35.6g
Fat
28.9g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

100g asparagus spears

1/2 cup cherry tomatoes

1 tsp olive oil

Salt and pepper to taste

1 tbsp fresh herbs (basil or parsley)

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PREPARATION

  • 1

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

  • 2

    Wash the asparagus and cherry tomatoes. Trim the tough ends of the asparagus.

  • 3

    Place the asparagus spears and cherry tomatoes on a baking sheet. Drizzle with olive oil and season with a pinch of salt and pepper.

  • 4

    Roast the vegetables in the preheated oven for about 10-12 minutes, until the asparagus is tender and the tomatoes have slightly burst.

  • 5

    While the vegetables are roasting, lightly grease an oven-safe dish. Crack the eggs into the dish, distributing them evenly.

  • 6

    Season the eggs with a little salt and pepper. Optionally, sprinkle fresh herbs over the eggs for added flavor.

  • 7

    When the vegetables are nearly done, add them around the eggs in the oven-safe dish. Return the dish to the oven and bake for an additional 6-8 minutes, or until the egg whites are set but the yolks remain runny.

  • 8

    Remove from the oven, garnish with additional fresh herbs if desired, and serve immediately.

Baked Eggs with Roasted Asparagus and Cherry Tomatoes

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

Baked Eggs with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Asparagus and Cherry Tomatoes

Enjoy a vibrant, nutrient-packed dish featuring perfectly baked eggs nestled among tender roasted asparagus and sweet burst cherry tomatoes. This dish harmonizes rustic flavors and aromatic herbs, delivering a balanced meal that’s both satisfying and visually appealing.

NUTRITION

438kcal
Protein
35.6g
Fat
28.9g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

100g asparagus spears

1/2 cup cherry tomatoes

1 tsp olive oil

Salt and pepper to taste

1 tbsp fresh herbs (basil or parsley)

PREPARATION

  • 1

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

  • 2

    Wash the asparagus and cherry tomatoes. Trim the tough ends of the asparagus.

  • 3

    Place the asparagus spears and cherry tomatoes on a baking sheet. Drizzle with olive oil and season with a pinch of salt and pepper.

  • 4

    Roast the vegetables in the preheated oven for about 10-12 minutes, until the asparagus is tender and the tomatoes have slightly burst.

  • 5

    While the vegetables are roasting, lightly grease an oven-safe dish. Crack the eggs into the dish, distributing them evenly.

  • 6

    Season the eggs with a little salt and pepper. Optionally, sprinkle fresh herbs over the eggs for added flavor.

  • 7

    When the vegetables are nearly done, add them around the eggs in the oven-safe dish. Return the dish to the oven and bake for an additional 6-8 minutes, or until the egg whites are set but the yolks remain runny.

  • 8

    Remove from the oven, garnish with additional fresh herbs if desired, and serve immediately.