Baked Eggs with Roasted Tomatoes

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

Baked Eggs with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes

Whole eggs and whites baked in a bubbly nest of blistered cherry tomatoes and tangy feta, served with toasted sourdough for a satisfying crunch.

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NUTRITION

534kcal
Protein
43.8g
Fat
26.8g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 oz feta cheese

1 slice sourdough bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

2 tbsp nonfat plain Greek yogurt

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, minced garlic, olive oil, sea salt, black pepper, and dried oregano.

  • 3

    Roast the tomato mixture for 10-12 minutes until the tomatoes begin to burst and release their juices.

  • 4

    Remove the skillet from the oven and use a spoon to create small wells in the tomato mixture.

  • 5

    Pour the liquid egg whites into the skillet first, then carefully crack the whole eggs into the prepared wells.

  • 6

    Sprinkle the crumbled feta cheese evenly around the eggs.

  • 7

    Place the skillet back into the oven and bake for 8-10 minutes, or until the whites are fully set but the yolks remain slightly runny.

  • 8

    While the eggs are baking, toast the slice of sourdough bread until golden and crisp.

  • 9

    Remove the skillet from the oven, garnish with small dollops of Greek yogurt and fresh chopped parsley, and serve immediately with the toasted sourdough.

Baked Eggs with Roasted Tomatoes

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

Baked Eggs with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes

Whole eggs and whites baked in a bubbly nest of blistered cherry tomatoes and tangy feta, served with toasted sourdough for a satisfying crunch.

NUTRITION

534kcal
Protein
43.8g
Fat
26.8g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 oz feta cheese

1 slice sourdough bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

2 tbsp nonfat plain Greek yogurt

1 tbsp fresh parsley

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, minced garlic, olive oil, sea salt, black pepper, and dried oregano.

  • 3

    Roast the tomato mixture for 10-12 minutes until the tomatoes begin to burst and release their juices.

  • 4

    Remove the skillet from the oven and use a spoon to create small wells in the tomato mixture.

  • 5

    Pour the liquid egg whites into the skillet first, then carefully crack the whole eggs into the prepared wells.

  • 6

    Sprinkle the crumbled feta cheese evenly around the eggs.

  • 7

    Place the skillet back into the oven and bake for 8-10 minutes, or until the whites are fully set but the yolks remain slightly runny.

  • 8

    While the eggs are baking, toast the slice of sourdough bread until golden and crisp.

  • 9

    Remove the skillet from the oven, garnish with small dollops of Greek yogurt and fresh chopped parsley, and serve immediately with the toasted sourdough.