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; 1 cup cherry tomatoes; 0.5 cup cooked brown lentils; 0.5 cup nonfat Greek yogurt; 1 oz feta cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 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

Farm-fresh eggs baked in a vibrant nest of roasted cherry tomatoes and protein-rich lentils, served over a creamy bed of Greek yogurt with tangy crumbled feta.

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NUTRITION

Protein

46.0g

Fat

27.0g

Carbs

35.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup cherry tomatoes

0.5 cup cooked brown lentils

0.5 cup nonfat Greek yogurt

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small oven-safe skillet or ceramic baking dish, combine the cherry tomatoes, cooked lentils, minced garlic, olive oil, dried oregano, sea salt, and black pepper.
3
Roast the tomato and lentil mixture for 12 minutes until the tomatoes begin to burst and release their sweet juices.
4
Remove the skillet from the oven and use the back of a spoon to create three small wells in the mixture.
5
Carefully crack one egg into each well.
6
Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain soft and jammy.
7
While the eggs are baking, spread the nonfat Greek yogurt in an even layer across the bottom of a serving plate.
8
Carefully transfer the baked egg and tomato mixture onto the bed of yogurt.
9
Garnish with crumbled feta cheese and chopped fresh parsley before serving warm.