Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.75 cup liquid egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 1 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried oregano; 1 tbsp fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes

Fresh cherry tomatoes and garlic roasted in olive oil until bursting, then baked with protein-rich eggs and salty feta for a vibrant, savory breakfast.

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NUTRITION

Protein

54.5g

Fat

35.7g

Carbs

13.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and prepare a small oven-safe skillet or ceramic baking dish.
2
Combine the cherry tomatoes, minced garlic, and olive oil in the dish, tossing with oregano, sea salt, and black pepper.
3
Roast the tomato mixture for 12 minutes until the skins are blistered and the juices begin to release.
4
Remove the dish from the oven and use a spoon to create small wells in the roasted tomatoes.
5
Pour the liquid egg whites into the dish first, then carefully crack the whole eggs into the prepared wells.
6
Sprinkle the crumbled feta cheese evenly over the top of the eggs and tomatoes.
7
Return the skillet to the oven and bake for 8 to 10 minutes until the whites are opaque and set.
8
Garnish with freshly chopped parsley and serve immediately while the yolks are still warm and jammy.