YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Oven-baked eggs nestled in a bed of blistered cherry tomatoes and creamy Greek yogurt, served with toasted sprouted bread for a satisfying crunch.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup nonfat Greek yogurt
1 cup cherry tomatoes
1 tsp extra virgin olive oil
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
1 clove garlic
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes and minced garlic with the extra virgin olive oil until well coated.
Place the dish in the oven and roast for 10-12 minutes until the tomato skins begin to blister and release their juices.
While the tomatoes roast, whisk together the nonfat Greek yogurt, liquid egg whites, sea salt, and black pepper in a bowl until the mixture is smooth and aerated.
Remove the skillet from the oven and pour the yogurt and egg white mixture over the roasted tomatoes, spreading it evenly.
Carefully crack the three whole eggs onto the surface of the mixture, spacing them out evenly.
Return the skillet to the oven and bake for another 10-14 minutes, or until the whites are fully set but the yolks are still slightly soft and jammy.
While the eggs finish baking, toast the slice of sprouted grain bread until golden and crisp.
Remove the eggs from the oven, garnish with finely chopped fresh chives, and serve immediately alongside the toasted bread.