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; 0.5 cup liquid egg whites; 1 cup cherry tomatoes; 0.4 cup non-fat Greek yogurt; 1 oz feta cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 clove garlic; 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

Oven-baked eggs nestled in a bed of blistered cherry tomatoes and creamy Greek yogurt, finished with a sprinkle of tangy feta and fresh herbs.

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NUTRITION

Protein

56.0g

Fat

26.6g

Carbs

15.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

0.4 cup non-fat Greek yogurt

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

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 ceramic baking dish, combine the cherry tomatoes, olive oil, minced garlic, dried oregano, sea salt, and black pepper.
3
Roast the tomatoes for 10-12 minutes until they are soft and have started to burst.
4
Remove the dish from the oven and use a spoon to create a small well in the center of the tomatoes, then spread the Greek yogurt into that space, lightly swirling it with some of the tomato juices.
5
Pour the liquid egg whites over the yogurt and tomato mixture, then carefully crack the three whole eggs on top, keeping the yolks intact.
6
Sprinkle the crumbled feta cheese evenly around the eggs.
7
Place the dish back into the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
8
Remove from the oven, garnish with finely chopped fresh parsley, and serve immediately.