Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 0.5 cup liquid egg whites; 4 large eggs; 0.5 oz feta cheese; 2 tbsp plain Greek yogurt; 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

Fresh cherry tomatoes and eggs are oven-baked until the yolks are velvety, creating a vibrant and protein-packed dish finished with tangy feta and cool Greek yogurt.

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NUTRITION

Protein

44.5g

Fat

30.2g

Carbs

11.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.5 cup liquid egg whites

4 large eggs

0.5 oz feta cheese

2 tbsp plain Greek yogurt

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C) and prepare a medium-sized oven-safe skillet or baking dish.
2
Toss the cherry tomatoes with olive oil, sea salt, black pepper, and dried oregano directly in the dish until evenly coated.
3
Roast the tomatoes for 10-12 minutes until they begin to burst and release their sweet juices.
4
Remove the dish from the oven and carefully pour the liquid egg whites into the spaces around the roasted tomatoes.
5
Crack the four whole eggs into the dish, spacing them out evenly to ensure even cooking.
6
Return the dish to the oven and bake for another 8-10 minutes, or until the whites are fully set but the yolks remain velvety.
7
Remove from the oven and garnish with crumbled feta cheese, a dollop of Greek yogurt, and chopped fresh parsley before serving warm.