Creamy Tomato and Basil Baked Eggs

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

Creamy Tomato and Basil Baked Eggs

YOUR SOLIN GENERATED RECIPE

Creamy Tomato and Basil Baked Eggs

Farm-fresh eggs poached in a velvety tomato and Greek yogurt sauce, infused with aromatic basil and savory garlic for a comforting, protein-packed skillet meal.

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NUTRITION

379kcal
Protein
47.5g
Fat
16.6g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

0.25 cup plain Greek yogurt

0.5 cup tomato puree

1 oz cooked chicken breast

1 tsp olive oil

1 clove garlic

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

  • 1

    Preheat oven to 375°F (190°C).

  • 2

    Heat olive oil in a small oven-safe skillet over medium heat and sauté minced garlic until fragrant.

  • 3

    Stir in tomato puree, Greek yogurt, chopped chicken, oregano, salt, and pepper until the sauce is smooth and bubbling.

  • 4

    Create small wells in the sauce and pour in the liquid egg whites, then crack the whole eggs into the wells.

  • 5

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

  • 6

    Remove from the oven and garnish with fresh basil before serving warm.

Creamy Tomato and Basil Baked Eggs

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

Creamy Tomato and Basil Baked Eggs

YOUR SOLIN GENERATED RECIPE

Creamy Tomato and Basil Baked Eggs

Farm-fresh eggs poached in a velvety tomato and Greek yogurt sauce, infused with aromatic basil and savory garlic for a comforting, protein-packed skillet meal.

NUTRITION

379kcal
Protein
47.5g
Fat
16.6g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

0.25 cup plain Greek yogurt

0.5 cup tomato puree

1 oz cooked chicken breast

1 tsp olive oil

1 clove garlic

0.25 cup fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

  • 1

    Preheat oven to 375°F (190°C).

  • 2

    Heat olive oil in a small oven-safe skillet over medium heat and sauté minced garlic until fragrant.

  • 3

    Stir in tomato puree, Greek yogurt, chopped chicken, oregano, salt, and pepper until the sauce is smooth and bubbling.

  • 4

    Create small wells in the sauce and pour in the liquid egg whites, then crack the whole eggs into the wells.

  • 5

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

  • 6

    Remove from the oven and garnish with fresh basil before serving warm.