Baked Eggs with Roasted Tomatoes and Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Tomatoes and Feta

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes and Feta

Fresh cherry tomatoes and salty feta are roasted until bursting, then topped with eggs and baked until the whites are set and the yolks remain velvety.

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NUTRITION

523kcal
Protein
51.6g
Fat
29.4g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1.5 oz feta cheese

1 tsp extra virgin olive oil

0.5 cup non-fat plain Greek yogurt

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.25 tsp dried oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a small oven-safe skillet or ceramic baking dish.

  • 2

    In the dish, combine the cherry tomatoes, minced garlic, extra virgin olive oil, and dried oregano, tossing to coat evenly.

  • 3

    Roast the tomato mixture for 10 to 12 minutes until the skins begin to blister and release their juices.

  • 4

    Carefully remove the dish from the oven and pour the liquid egg whites into the spaces between the tomatoes.

  • 5

    Crack the whole eggs directly onto the mixture, ensuring the yolks remain intact for a beautiful presentation.

  • 6

    Sprinkle the crumbled feta cheese, sea salt, and black pepper over the top of the eggs and tomatoes.

  • 7

    Return the dish to the oven and bake for 8 to 10 minutes until the whites are fully set but the yolks are still soft.

  • 8

    Garnish with freshly chopped parsley and serve immediately with a dollop of Greek yogurt on the side for added creaminess.

Baked Eggs with Roasted Tomatoes and Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Tomatoes and Feta

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes and Feta

Fresh cherry tomatoes and salty feta are roasted until bursting, then topped with eggs and baked until the whites are set and the yolks remain velvety.

NUTRITION

523kcal
Protein
51.6g
Fat
29.4g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1.5 oz feta cheese

1 tsp extra virgin olive oil

0.5 cup non-fat plain Greek yogurt

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.25 tsp dried oregano

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a small oven-safe skillet or ceramic baking dish.

  • 2

    In the dish, combine the cherry tomatoes, minced garlic, extra virgin olive oil, and dried oregano, tossing to coat evenly.

  • 3

    Roast the tomato mixture for 10 to 12 minutes until the skins begin to blister and release their juices.

  • 4

    Carefully remove the dish from the oven and pour the liquid egg whites into the spaces between the tomatoes.

  • 5

    Crack the whole eggs directly onto the mixture, ensuring the yolks remain intact for a beautiful presentation.

  • 6

    Sprinkle the crumbled feta cheese, sea salt, and black pepper over the top of the eggs and tomatoes.

  • 7

    Return the dish to the oven and bake for 8 to 10 minutes until the whites are fully set but the yolks are still soft.

  • 8

    Garnish with freshly chopped parsley and serve immediately with a dollop of Greek yogurt on the side for added creaminess.