Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 large eggs; 0.5 cup plain non-fat Greek yogurt; 1 oz feta cheese; 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 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

Cherry tomatoes are roasted until bursting then baked with farm-fresh eggs over a creamy yogurt base for a protein-packed meal that is incredibly savory.

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NUTRITION

Protein

48.6g

Fat

35.9g

Carbs

15.4g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

0.5 cup plain non-fat Greek yogurt

1 oz feta cheese

1 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400 degrees Fahrenheit.
2
Place the cherry tomatoes in a small oven-safe baking dish and toss with olive oil, garlic powder, sea salt, and black pepper.
3
Roast the tomatoes for 10 to 12 minutes until they are blistered and starting to burst.
4
Remove the dish from the oven and use a spoon to create small wells, then dollop the Greek yogurt into the spaces between the tomatoes.
5
Carefully crack each egg into the dish, ensuring the yolks remain intact.
6
Place the dish back in the oven and bake for 8 to 10 minutes until the whites are fully set but the yolks are still soft.
7
Remove from the oven and garnish with crumbled feta cheese and chopped fresh parsley before serving.