Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cherry tomatoes; 2 cloves garlic; 1 tsp extra virgin olive oil; 0.13 tsp sea salt; 0.13 tsp black pepper; 4 large eggs; 1 oz feta cheese; 1 tbsp hemp seeds; 0.5 cup non-fat Greek yogurt; 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

Roasted cherry tomatoes and garlic are topped with eggs and baked to a velvety finish with a sprinkle of salty feta and hemp seeds.

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NUTRITION

Protein

56.2g

Fat

35.1g

Carbs

18.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

2 cloves garlic

1 tsp extra virgin olive oil

0.13 tsp sea salt

0.13 tsp black pepper

4 large eggs

1 oz feta cheese

1 tbsp hemp seeds

0.5 cup non-fat Greek yogurt

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and prepare a small oven-safe cast iron skillet or ceramic baking dish.
2
Toss the cherry tomatoes and minced garlic directly in the skillet with olive oil, sea salt, and black pepper until well coated.
3
Roast the tomato mixture for 12-15 minutes until the skins are blistered and the juices have begun to caramelize.
4
Use a spoon to create four small wells in the roasted tomato mixture to nestle the eggs.
5
Carefully crack one egg into each well, being mindful to keep the yolks intact.
6
Place the skillet back in the oven for 8-10 minutes, checking often to ensure the whites are opaque while the yolks remain soft.
7
Remove from the oven and immediately sprinkle with crumbled feta cheese and hemp seeds for a savory protein boost.
8
Finish with a garnish of fresh parsley and serve alongside a dollop of cool Greek yogurt.