Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup egg whites; 1 cup cherry tomatoes; 1 cup fresh spinach; 1 oz feta cheese; 1 tsp extra virgin olive oil; 1 slice sourdough bread; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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

Farm-fresh eggs and egg whites baked in a savory nest of blistered cherry tomatoes and wilted spinach, topped with tangy feta for a creamy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.3g

Fat

23.0g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup egg whites

1 cup cherry tomatoes

1 cup fresh spinach

1 oz feta cheese

1 tsp extra virgin olive oil

1 slice sourdough bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes with extra virgin olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes in the oven for 10 to 12 minutes until they are blistered and have started to release their juices.
4
Remove the skillet from the oven and stir in the fresh spinach until it is just slightly wilted from the heat.
5
Carefully pour the liquid egg whites over the vegetable mixture, then crack the two whole eggs directly on top, spaced evenly apart.
6
Sprinkle the crumbled feta cheese over the top of the egg mixture.
7
Place the skillet back into the oven and bake for 8 to 10 minutes, or until the whites are fully set but the yolks remain soft and runny.
8
While the eggs bake, toast the sourdough bread until golden and crisp.
9
Remove the skillet from the oven and serve immediately with the toasted sourdough for dipping into the warm yolks.