YOUR SOLIN GENERATED RECIPE
Mediterranean Baked Eggs with Roasted Tomatoes
Savory eggs and whites baked in a rich, bubbling tomato sauce with roasted cherry tomatoes and tangy feta cheese for a satisfying, protein-packed start to your day.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
1 cup cherry tomatoes
0.5 cup tomato puree
0.5 oz feta cheese
0.5 tsp extra virgin olive oil
0.25 cup yellow onion
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe skillet, heat the extra virgin olive oil over medium heat and sauté the diced yellow onion and minced garlic until softened and fragrant.
Stir in the tomato puree, cherry tomatoes, sea salt, black pepper, and dried oregano, then simmer for 5 minutes until the tomatoes begin to soften.
Carefully whisk the liquid egg whites into the tomato sauce mixture until well incorporated.
Create four small wells in the sauce and crack one whole egg into each well, spacing them evenly across the skillet.
Sprinkle the crumbled feta cheese over the top of the sauce and eggs.
Transfer the skillet to the oven and bake for 10 to 12 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
Remove from the oven, garnish with freshly chopped parsley, and serve warm.