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; 0.75 cup liquid egg whites; 1 cup cherry tomatoes; 0.5 cup tomato puree; 1 oz feta cheese; 0.5 tbsp olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 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

Large eggs and egg whites nestled in a vibrant sauce of roasted cherry tomatoes and savory feta, baked until the yolks are perfectly jammy.

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NUTRITION

Protein

46.7g

Fat

29.4g

Carbs

20.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

0.5 cup tomato puree

1 oz feta cheese

0.5 tbsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or baking dish, toss the cherry tomatoes with olive oil, sea salt, and black pepper.
3
Roast the tomatoes for 10-12 minutes until they begin to burst and release their juices.
4
Remove the skillet from the oven and stir in the minced garlic, tomato puree, liquid egg whites, and dried oregano until well combined with the roasted tomatoes.
5
Use a large spoon to create three small wells in the tomato and egg white mixture.
6
Carefully crack one whole egg into each of the three wells.
7
Sprinkle the crumbled feta cheese evenly around the eggs across the top of the sauce.
8
Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain soft and runny.
9
Remove from the oven and garnish with freshly chopped parsley before serving warm.