YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Tender eggs baked over a bed of blistered cherry tomatoes and garlic-infused yogurt, creating a velvety texture that pairs perfectly with sharp, crumbled feta.
INGREDIENTS
3 large eggs
1 cup non-fat plain Greek yogurt
1 oz feta cheese
1 cup cherry tomatoes
1 tsp extra virgin olive oil
1 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
1 clove garlic
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe baking dish, toss the cherry tomatoes and minced garlic with the olive oil until evenly coated.
Roast the tomatoes for 10 minutes until they begin to soften and the skins start to blister.
While the tomatoes roast, whisk the Greek yogurt, dried oregano, sea salt, and black pepper together in a small bowl.
Remove the baking dish from the oven and stir in the fresh baby spinach, allowing the residual heat to wilt the leaves slightly.
Spread the seasoned yogurt mixture evenly over the tomatoes and spinach in the dish.
Use the back of a spoon to create three small wells in the yogurt and carefully crack one egg into each well.
Return the dish to the oven and bake for 10 to 12 minutes, or until the egg whites are opaque and set, but the yolks are still soft.
Remove from the oven and garnish with the crumbled feta cheese before serving immediately.