YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes and Herbed Yogurt
Fresh cherry tomatoes and eggs are baked until bubbly and served over a creamy, protein-packed herbed yogurt base for a silky and satisfying meal.
INGREDIENTS
4 large eggs
0.75 cup non-fat Greek yogurt
1 cup cherry tomatoes
1 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
1 clove garlic
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes with the extra virgin olive oil, minced garlic, and dried oregano.
Place the skillet in the oven and roast the tomatoes for 10 to 12 minutes until they begin to burst and release their juices.
While the tomatoes are roasting, whisk together the non-fat Greek yogurt with half of the sea salt and black pepper in a small bowl until smooth.
Remove the skillet from the oven and use a spoon to create four small wells among the roasted tomatoes.
Carefully crack one egg into each well, ensuring the yolks remain intact.
Sprinkle the eggs with the remaining sea salt, black pepper, and the crumbled feta cheese.
Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks are still slightly runny.
Spread the seasoned Greek yogurt onto the base of a plate or shallow bowl and carefully top with the baked eggs and roasted tomatoes.