Protein-Packed Baked Eggs with Roasted Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Baked Eggs with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Baked Eggs with Roasted Tomatoes

Sautéed ground turkey and blistered cherry tomatoes simmered in a rich sauce, then oven-baked with eggs until the yolks are perfectly velvety and golden.

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NUTRITION

542kcal
Protein
47.6g
Fat
29.8g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

4 oz ground turkey

3 large eggs

1 cup cherry tomatoes

0.5 cup tomato puree

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.25 tsp red pepper flakes

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a medium oven-safe skillet, heat the extra virgin olive oil over medium heat.

  • 3

    Add the ground turkey and diced yellow onion to the skillet, sautéing until the turkey is browned and the onions are soft.

  • 4

    Stir in the minced garlic, whole cherry tomatoes, and baby spinach, cooking for 2 minutes until the tomatoes begin to blister and spinach wilts.

  • 5

    Pour in the tomato puree, sea salt, black pepper, dried oregano, and red pepper flakes, then simmer the mixture for 3 minutes to thicken.

  • 6

    Use the back of a spoon to create three small wells in the sauce and carefully crack one egg into each well.

  • 7

    Transfer the skillet to the preheated oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain runny.

  • 8

    Remove from the oven and serve immediately while the sauce is bubbling and warm.

Protein-Packed Baked Eggs with Roasted Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Baked Eggs with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Baked Eggs with Roasted Tomatoes

Sautéed ground turkey and blistered cherry tomatoes simmered in a rich sauce, then oven-baked with eggs until the yolks are perfectly velvety and golden.

NUTRITION

542kcal
Protein
47.6g
Fat
29.8g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

4 oz ground turkey

3 large eggs

1 cup cherry tomatoes

0.5 cup tomato puree

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.25 tsp red pepper flakes

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a medium oven-safe skillet, heat the extra virgin olive oil over medium heat.

  • 3

    Add the ground turkey and diced yellow onion to the skillet, sautéing until the turkey is browned and the onions are soft.

  • 4

    Stir in the minced garlic, whole cherry tomatoes, and baby spinach, cooking for 2 minutes until the tomatoes begin to blister and spinach wilts.

  • 5

    Pour in the tomato puree, sea salt, black pepper, dried oregano, and red pepper flakes, then simmer the mixture for 3 minutes to thicken.

  • 6

    Use the back of a spoon to create three small wells in the sauce and carefully crack one egg into each well.

  • 7

    Transfer the skillet to the preheated oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain runny.

  • 8

    Remove from the oven and serve immediately while the sauce is bubbling and warm.