YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Farm-fresh eggs baked in a bed of blistered cherry tomatoes and creamy Greek yogurt, finished with a salty feta crumble and fresh herbs.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup plain nonfat Greek yogurt
1 cup cherry tomatoes
1 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe cast-iron skillet or baking dish, toss the cherry tomatoes with extra virgin olive oil, 0.125 tsp sea salt, and 0.125 tsp black pepper.
Place the skillet in the oven and roast for 10-12 minutes until the tomato skins are blistered and bursting.
While the tomatoes roast, in a medium bowl, whisk together the liquid egg whites, plain nonfat Greek yogurt, dried oregano, and the remaining salt and pepper until smooth.
Remove the skillet from the oven and carefully pour the yogurt and egg white mixture over the roasted tomatoes.
Using the back of a spoon, create three small wells in the mixture and crack one whole egg into each well.
Sprinkle the crumbled feta cheese evenly over the top of the dish.
Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
Remove from the oven and garnish with fresh chopped parsley before serving warm.