Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups cherry tomatoes; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cups baby spinach; 3 large eggs; 1 oz feta cheese; 1 cup non-fat Greek yogurt; 1 tsp 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

Roasted cherry tomatoes and wilted spinach provide a vibrant base for tender baked eggs topped with salty feta cheese.

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NUTRITION

Protein

52.6g

Fat

28.1g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 cups baby spinach

3 large eggs

1 oz feta cheese

1 cup non-fat Greek yogurt

1 tsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Place the cherry tomatoes in a small oven-safe skillet or ceramic baking dish.
3
Drizzle with olive oil and sprinkle with sea salt and black pepper, tossing to coat.
4
Roast the tomatoes for 12 to 15 minutes until they begin to burst and release their juices.
5
Remove the dish from the oven and stir in the baby spinach until it is just wilted from the residual heat.
6
Create three small wells in the vegetable mixture and carefully crack one egg into each well.
7
Sprinkle the crumbled feta cheese over the top of the eggs and vegetables.
8
Return the dish to the oven and bake for 8 to 10 minutes, or until the egg whites are opaque and the yolks are still slightly jiggly.
9
Serve the baked eggs immediately with a side of Greek yogurt garnished with fresh parsley.