Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup liquid egg whites; 1 cup cherry tomatoes; 2 cloves garlic; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh basil; 1 slice sprouted grain bread

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 eggs and egg whites baked in a savory nest of blistered cherry tomatoes and fragrant garlic for a vibrant, protein-packed start to your day.

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NUTRITION

Protein

44.6g

Fat

26.2g

Carbs

27.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

2 cloves garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

1 slice sprouted grain bread

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes and minced garlic with the olive oil, sea salt, and black pepper.
3
Roast the tomatoes for 10-12 minutes until they are blistered and have released some of their juices.
4
Remove the skillet from the oven and carefully pour the liquid egg whites over the roasted tomatoes.
5
Crack the whole eggs into the skillet, spacing them evenly across the tomato mixture.
6
Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are opaque and set but the yolks are still runny.
7
Garnish the dish with chopped fresh basil and serve immediately with a slice of toasted sprouted grain bread.