Name: Chickpea and Tomato Baked Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 tsp olive oil; 2 cloves garlic; 1 cup cooked chickpeas; 0.5 cup tomato puree; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup fresh spinach; 2 large Eggs eggs; 1 tbsp nutritional yeast; 0.5 cup non-fat Greek yogurt

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

YOUR SOLIN GENERATED RECIPE

Chickpea and Tomato Baked Eggs

Hearty chickpeas and spinach simmered in a zesty tomato sauce, topped with eggs and baked until the yolks are perfectly jammy and rich.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

55.2g

Fat

16.6g

Carbs

66.5g

SERVINGS

1 serving

INGREDIENTS

0.25 tsp olive oil

2 cloves garlic

1 cup cooked chickpeas

0.5 cup tomato puree

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

2 large Eggs eggs

1 tbsp nutritional yeast

0.5 cup non-fat Greek yogurt

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 375°F (190°C).
2
Heat olive oil in a small oven-safe skillet over medium heat and sauté minced garlic until fragrant.
3
Stir in the chickpeas, tomato puree, smoked paprika, sea salt, and black pepper, simmering for 3 minutes.
4
Fold in the fresh spinach until just wilted.
5
Use a spoon to create two small wells in the mixture and carefully crack an egg into each.
6
Transfer the skillet to the oven and bake for 8-10 minutes until whites are set but yolks remain runny.
7
Remove from oven, sprinkle with nutritional yeast, and serve with the Greek yogurt.