YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Vibrant cherry tomatoes and spinach roasted in a cast-iron skillet until blistered, then topped with protein-rich eggs and tangy feta for a savory finish.
INGREDIENTS
1 tsp olive oil
1 cup cherry tomatoes
1 cup fresh spinach
1 clove garlic
0.38 cup plain non-fat Greek yogurt
4 large eggs
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 375°F (190°C).
In a small oven-safe cast-iron skillet, heat the olive oil over medium heat. Add the cherry tomatoes and minced garlic, sautéing for 3-4 minutes until the tomatoes begin to soften and blister.
Stir in the fresh spinach and cook just until wilted, then remove the skillet from the heat.
In a small bowl, whisk the Greek yogurt with sea salt and black pepper until smooth. Spread the yogurt mixture evenly over the vegetables in the skillet.
Use the back of a spoon to create four small wells in the yogurt and vegetable mixture. Carefully crack one egg into each well.
Sprinkle the crumbled feta cheese over the top of the eggs and vegetables.
Place the skillet in the oven and bake for 12-15 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
Remove from the oven and garnish with freshly chopped parsley before serving warm.