Name: Baked Eggs with Roasted Tomatoes and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 1 tsp extra virgin olive oil; 1 slice sourdough bread; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 clove garlic; 1 tbsp fresh parsley

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.

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes and Feta

Blistered cherry tomatoes and garlic are roasted until sweet, then baked with protein-rich eggs and tangy feta cheese for a savory, golden-edged meal.

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NUTRITION

Protein

48.3g

Fat

23.1g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

1 tsp extra virgin olive oil

1 slice sourdough bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

1 tbsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F and mince the garlic clove.
2
In a small oven-safe skillet or ramekin, toss the cherry tomatoes and garlic with extra virgin olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomato mixture for 12 minutes until the skins begin to burst and release their juices.
4
Remove the skillet from the oven and pour in the liquid egg whites, then gently crack the two whole eggs on top.
5
Sprinkle the crumbled feta cheese evenly over the egg and tomato mixture.
6
Return the skillet to the oven and bake for 8 to 10 minutes until the whites are set but the yolks remain soft and runny.
7
Garnish with chopped fresh parsley and serve immediately with a toasted slice of sourdough bread.