YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Oven-baked eggs nestled in a savory bed of browned turkey and wilted spinach, featuring burst cherry tomatoes that release their sweet juices.
INGREDIENTS
1 tsp Olive oil
4 oz Ground turkey
1 clove Garlic
1 cup Cherry tomatoes
2 cup Fresh baby spinach
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
3 large Eggs
1 oz Feta cheese
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe skillet, heat the olive oil over medium heat and sauté the ground turkey with minced garlic until the meat is browned and cooked through.
Add the cherry tomatoes and baby spinach to the skillet, cooking for 2-3 minutes until the spinach is wilted and the tomatoes begin to soften.
Stir in the sea salt, black pepper, and dried oregano to evenly season the turkey and vegetable base.
Use a large spoon to create three small wells in the mixture and carefully crack one egg into each opening.
Sprinkle the crumbled feta cheese over the top of the skillet contents.
Transfer the skillet to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
Remove from the oven and serve immediately while the dish is hot and fragrant.