Baked Eggs with Roasted Tomatoes and Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Tomatoes and Feta

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes and Feta

Oven-roasted cherry tomatoes and tangy feta create a bubbling base for perfectly set eggs, served with a dollop of creamy yogurt and toasted sprouted bread.

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NUTRITION

356kcal
Protein
32.0g
Fat
17.1g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup cherry tomatoes

0.5 oz feta cheese

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup non-fat Greek yogurt

0.5 slice sprouted grain bread

1 tsp fresh parsley

1 clove garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small oven-safe skillet or ceramic baking dish, combine the cherry tomatoes and minced garlic with extra virgin olive oil, sea salt, and black pepper.

  • 3

    Roast the tomatoes in the oven for 10-12 minutes until they begin to burst and release their natural juices.

  • 4

    Remove the dish from the oven and sprinkle half of the crumbled feta cheese over the roasted tomatoes.

  • 5

    Carefully crack the eggs into the dish on top of the tomato mixture, spacing them evenly to ensure even cooking.

  • 6

    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.

  • 7

    While the eggs are finishing, toast the sprouted grain bread until golden and crisp.

  • 8

    Remove the baked eggs from the oven and garnish with the remaining feta and fresh chopped parsley.

  • 9

    Serve the dish immediately with a side of non-fat Greek yogurt and the warm sprouted toast for dipping.

Baked Eggs with Roasted Tomatoes and Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Tomatoes and Feta

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes and Feta

Oven-roasted cherry tomatoes and tangy feta create a bubbling base for perfectly set eggs, served with a dollop of creamy yogurt and toasted sprouted bread.

NUTRITION

356kcal
Protein
32.0g
Fat
17.1g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup cherry tomatoes

0.5 oz feta cheese

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup non-fat Greek yogurt

0.5 slice sprouted grain bread

1 tsp fresh parsley

1 clove garlic

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small oven-safe skillet or ceramic baking dish, combine the cherry tomatoes and minced garlic with extra virgin olive oil, sea salt, and black pepper.

  • 3

    Roast the tomatoes in the oven for 10-12 minutes until they begin to burst and release their natural juices.

  • 4

    Remove the dish from the oven and sprinkle half of the crumbled feta cheese over the roasted tomatoes.

  • 5

    Carefully crack the eggs into the dish on top of the tomato mixture, spacing them evenly to ensure even cooking.

  • 6

    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.

  • 7

    While the eggs are finishing, toast the sprouted grain bread until golden and crisp.

  • 8

    Remove the baked eggs from the oven and garnish with the remaining feta and fresh chopped parsley.

  • 9

    Serve the dish immediately with a side of non-fat Greek yogurt and the warm sprouted toast for dipping.