YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Lean ground turkey and juicy cherry tomatoes roasted until blistered, then topped with eggs and baked until the yolks are perfectly jammy and golden.
INGREDIENTS
4 oz Ground turkey
1 cup Cherry tomatoes
2 large Eggs
0.5 cup Non-fat Greek yogurt
2 cup Fresh spinach
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
1 clove Garlic
PREPARATION
Preheat your oven to 400°F.
In an oven-safe skillet over medium heat, add the olive oil and ground turkey, breaking it up with a spatula until browned and cooked through.
Add the minced garlic, dried oregano, and cherry tomatoes to the skillet, cooking for 3 minutes until the tomatoes begin to soften and blister.
Fold in the fresh spinach and cook for 1 minute just until the leaves are wilted.
Use a spoon to create two small wells in the turkey and vegetable mixture and carefully crack one egg into each space.
Sprinkle the sea salt and black pepper evenly over the eggs.
Transfer the skillet to the oven and bake for 8 to 10 minutes until the egg whites are fully set but the yolks remain soft.
Remove from the oven and serve immediately with a cool dollop of Greek yogurt on top for added creaminess.