Name: Baked Eggs with Sourdough Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 slice sourdough bread; 0.25 cup cannellini beans; 0.5 cup tomato puree; 1 cup baby spinach; 0.5 oz feta cheese; 0.5 cup plain Greek yogurt; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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 Sourdough Toast

Sourdough toast served alongside eggs baked in a vibrant tomato and white bean sauce, finished with a dollop of creamy Greek yogurt.

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NUTRITION

Protein

37.5g

Fat

20.8g

Carbs

45.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 slice sourdough bread

0.25 cup cannellini beans

0.5 cup tomato puree

1 cup baby spinach

0.5 oz feta cheese

0.5 cup plain Greek yogurt

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a small oven-safe skillet, sauté the minced garlic and baby spinach over medium heat until the leaves are just wilted.
3
Stir in the tomato puree, cannellini beans, sea salt, black pepper, and dried oregano until well combined.
4
Create four small wells in the bean and tomato mixture using the back of a spoon.
5
Carefully crack one whole egg into each well, ensuring the yolks remain intact.
6
Sprinkle the crumbled feta cheese evenly over the top of the sauce.
7
Place the skillet in the oven and bake for 10-12 minutes until the whites are set but the yolks are still soft.
8
Toast the sourdough bread until it is golden brown and crisp.
9
Serve the baked eggs hot with the sourdough toast and a dollop of creamy Greek yogurt on the side.