Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 2 large egg whites; 1 cup cherry tomatoes; 1 ounce feta cheese; 0.5 cup non-fat Greek yogurt; 0.25 teaspoon extra virgin olive oil; 1 clove garlic; 0.25 teaspoon sea salt; 0.25 teaspoon black pepper; 1 tablespoon fresh basil

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 garlic are roasted until bursting, then topped with eggs and baked until the whites are set and the centers remain velvety.

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NUTRITION

Protein

50.4g

Fat

19.9g

Carbs

18.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

2 large egg whites

1 cup cherry tomatoes

1 ounce feta cheese

0.5 cup non-fat Greek yogurt

0.25 teaspoon extra virgin olive oil

1 clove garlic

0.25 teaspoon sea salt

0.25 teaspoon black pepper

1 tablespoon fresh basil

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or ceramic baking dish, combine the cherry tomatoes and minced garlic.
3
Drizzle with extra virgin olive oil and season with sea salt and black pepper, tossing to coat evenly.
4
Roast the tomatoes in the oven for 10-12 minutes until they are blistered and have released their juices.
5
Remove the skillet from the oven and carefully crack the four whole eggs and two egg whites over the hot tomatoes.
6
Sprinkle the crumbled feta cheese over the eggs.
7
Return the dish to the oven and bake for an additional 8-10 minutes, or until the egg whites are fully opaque but the yolks are still soft to the touch.
8
Remove from the oven and garnish with freshly chopped basil.
9
Serve immediately with the non-fat Greek yogurt on the side for a creamy protein boost.