YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Cherry tomatoes and spinach roasted until bursting, then topped with protein-rich eggs and tangy feta for a vibrant, oven-baked meal that feels incredibly decadent.
INGREDIENTS
1 cup cherry tomatoes
1 tsp extra virgin olive oil
1 cup fresh baby spinach
0.5 cup liquid egg whites
4 large eggs
1.5 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes with olive oil and dried oregano.
Roast the tomatoes for 10 minutes until they begin to soften and the skins start to blister.
Remove the dish from the oven and stir in the fresh baby spinach, allowing the residual heat to wilt the leaves.
In a small bowl, whisk together the liquid egg whites, sea salt, and black pepper, then pour the mixture over the roasted vegetables.
Carefully crack the four whole eggs onto the surface of the egg white and vegetable mixture, spacing them out evenly.
Sprinkle the crumbled feta cheese over the top of the eggs and vegetables.
Return the dish to the oven and bake for 10 to 12 minutes, or until the egg whites are fully set but the yolks remain beautifully runny.
Remove from the oven and garnish with freshly chopped parsley before serving warm.