Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.75 cup liquid egg whites; 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh basil; 1 clove garlic

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

Savory eggs baked in a skillet of blistered cherry tomatoes and melted feta for a vibrant, high-protein breakfast that is incredibly satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.6g

Fat

34.5g

Carbs

12.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

1 clove garlic

Try 7 days free, then $12.99 / mo.

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 and minced garlic.
3
Drizzle with the extra virgin olive oil and season with sea salt and black pepper, tossing to coat evenly.
4
Roast the tomatoes in the oven for 10-12 minutes until they begin to blister and soften.
5
Carefully remove the skillet from the oven and pour the liquid egg whites over the roasted tomatoes.
6
Crack the 4 whole eggs directly into the skillet, spacing them out evenly across the surface.
7
Sprinkle the crumbled feta cheese around the eggs.
8
Return the dish to the oven and bake for another 8-10 minutes, or until the egg whites are fully set but the yolks are still slightly soft.
9
Remove from the oven and garnish with fresh torn basil before serving warm.