Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup nonfat Greek yogurt; 0.25 cup canned chickpeas; 1 cup cherry tomatoes; 0.25 oz feta cheese; 0.25 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 clove garlic; 1 tbsp fresh parsley

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

Fresh cherry tomatoes and chickpeas roasted until bursting, then topped with eggs and baked until the yolks are velvety and golden.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.2g

Fat

21.4g

Carbs

28.0g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup nonfat Greek yogurt

0.25 cup canned chickpeas

1 cup cherry tomatoes

0.25 oz feta cheese

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

1 tbsp fresh parsley

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, combine the cherry tomatoes, chickpeas, minced garlic, olive oil, sea salt, black pepper, and dried oregano.
3
Toss the mixture well to ensure everything is evenly coated in oil and spices.
4
Place the dish in the oven and roast for 15 minutes, or until the tomatoes have blistered and released their juices.
5
Remove the dish from the oven and use a spoon to create four small wells in the tomato and chickpea mixture.
6
Carefully crack one egg into each of the four wells.
7
Return the dish to the oven and bake for 8 to 10 minutes, depending on how you like your eggs; the whites should be opaque and set, while the yolks remain soft.
8
Remove from the oven and garnish with crumbled feta cheese and chopped fresh parsley.
9
Serve immediately with a side of Greek yogurt to stir in for a creamy, high-protein finish.