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 liquid egg whites; 1 cup cherry tomatoes; 1 tsp olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh basil; 1 slice sprouted grain bread

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

Fresh cherry tomatoes roasted with garlic until they burst, then baked with protein-rich eggs and egg whites for a savory, bubbling breakfast dish.

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NUTRITION

Protein

51.7g

Fat

22.0g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

1 slice sprouted grain bread

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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, toss the cherry tomatoes and minced garlic with the olive oil.
3
Roast the tomatoes for 10-12 minutes until they are soft and the skins begin to blister.
4
Remove the skillet from the oven and pour the liquid egg whites directly over the roasted tomatoes.
5
Carefully crack the 3 whole eggs on top of the egg white mixture, spacing them evenly across the dish.
6
Sprinkle the entire dish with sea salt and black pepper.
7
Return the skillet to the oven and bake for another 8-10 minutes, or until the egg whites are fully opaque and set, but the yolks remain slightly runny.
8
While the eggs are finishing, toast the slice of sprouted grain bread until golden brown.
9
Garnish the baked eggs with fresh chopped basil and serve immediately alongside the toasted bread.