YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes and Yogurt
Cherry tomatoes are roasted until they burst into a savory sauce, then nestled with baked eggs over a creamy, garlicky yogurt base and served with crisp sourdough.
INGREDIENTS
1 cup cherry tomatoes
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
1 cup non-fat Greek yogurt
3 large eggs
1 slice sourdough bread
1 tsp fresh dill
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe skillet or baking dish, toss the cherry tomatoes with olive oil, half of the sea salt, and half of the black pepper.
Roast the tomatoes in the oven for 10 to 12 minutes until they are soft and beginning to blister.
While the tomatoes roast, finely mince the garlic and stir it into the Greek yogurt along with the remaining salt and pepper.
Spread the garlicky yogurt in a thick layer onto a serving plate or shallow bowl.
Remove the skillet from the oven and carefully crack the eggs over the hot roasted tomatoes.
Return the skillet to the oven and bake for 5 to 7 minutes, or until the egg whites are fully set but the yolks are still runny.
Toast the sourdough bread until it is golden and crisp.
Carefully transfer the eggs and tomatoes onto the bed of yogurt, garnish with fresh dill, and serve immediately with the toast.