Zesty Baked Eggs with Smoky Tomato Sauce

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

Zesty Baked Eggs with Smoky Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Zesty Baked Eggs with Smoky Tomato Sauce

Farm-fresh eggs poached in a zesty, smoky tomato and black bean sauce, topped with tangy feta and a cooling dollop of Greek yogurt for a vibrant skillet meal.

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NUTRITION

545kcal
Protein
48.7g
Fat
22.3g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

1 tsp olive oil

0.25 cup red onion

0.5 cup red bell pepper

0.5 cup tomato puree

0.25 cup black beans

0.5 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup liquid egg whites

2 large eggs

1 oz feta cheese

0.5 cup nonfat Greek yogurt

1 tbsp fresh cilantro

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a small oven-safe skillet over medium heat.

  • 3

    Add the diced red onion and red bell pepper, sautéing for 4-5 minutes until the vegetables are softened and slightly caramelized.

  • 4

    Stir in the tomato puree, black beans, smoked paprika, cumin, sea salt, and black pepper. Let the sauce simmer for 3 minutes to allow the flavors to meld.

  • 5

    Lower the heat and stir the liquid egg whites directly into the tomato sauce, mixing gently until just combined.

  • 6

    Use a spoon to create two small wells in the sauce and carefully crack the whole eggs into the wells.

  • 7

    Transfer the skillet to the oven and bake for 8-10 minutes, or until the egg whites are set but the yolks remain slightly runny.

  • 8

    Remove from the oven and garnish with crumbled feta cheese and fresh cilantro.

  • 9

    Serve immediately with a generous dollop of nonfat Greek yogurt on top for extra creaminess and protein.

Zesty Baked Eggs with Smoky Tomato Sauce

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

Zesty Baked Eggs with Smoky Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Zesty Baked Eggs with Smoky Tomato Sauce

Farm-fresh eggs poached in a zesty, smoky tomato and black bean sauce, topped with tangy feta and a cooling dollop of Greek yogurt for a vibrant skillet meal.

NUTRITION

545kcal
Protein
48.7g
Fat
22.3g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

1 tsp olive oil

0.25 cup red onion

0.5 cup red bell pepper

0.5 cup tomato puree

0.25 cup black beans

0.5 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup liquid egg whites

2 large eggs

1 oz feta cheese

0.5 cup nonfat Greek yogurt

1 tbsp fresh cilantro

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a small oven-safe skillet over medium heat.

  • 3

    Add the diced red onion and red bell pepper, sautéing for 4-5 minutes until the vegetables are softened and slightly caramelized.

  • 4

    Stir in the tomato puree, black beans, smoked paprika, cumin, sea salt, and black pepper. Let the sauce simmer for 3 minutes to allow the flavors to meld.

  • 5

    Lower the heat and stir the liquid egg whites directly into the tomato sauce, mixing gently until just combined.

  • 6

    Use a spoon to create two small wells in the sauce and carefully crack the whole eggs into the wells.

  • 7

    Transfer the skillet to the oven and bake for 8-10 minutes, or until the egg whites are set but the yolks remain slightly runny.

  • 8

    Remove from the oven and garnish with crumbled feta cheese and fresh cilantro.

  • 9

    Serve immediately with a generous dollop of nonfat Greek yogurt on top for extra creaminess and protein.