YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Savory eggs baked in a vibrant nest of blistered cherry tomatoes and wilted spinach, finished with a creamy dollop of protein-rich Greek yogurt.
INGREDIENTS
1 cup cherry tomatoes
1 clove garlic
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
1 cup fresh spinach
4 large eggs
0.5 cup non-fat Greek yogurt
0.5 oz feta cheese
PREPARATION
Preheat your oven to 400°F.
In a small oven-safe skillet or baking dish, toss the cherry tomatoes and minced garlic with olive oil, sea salt, black pepper, and dried oregano.
Roast the tomato mixture for 12 minutes until the tomatoes are blistered and have released their juices.
Remove the skillet from the oven and stir in the fresh spinach until it is just wilted from the residual heat.
Use a spoon to create four small wells in the vegetable mixture and carefully crack one egg into each well.
Return the skillet to the oven and bake for 8-10 minutes until the egg whites are fully set but the yolks remain slightly runny.
Remove from the oven, dollop the Greek yogurt over the top, and sprinkle with crumbled feta cheese before serving warm.