Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup liquid egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 slice sprouted grain bread; 1 clove garlic

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

Cherry tomatoes roasted until bursting and baked with protein-rich eggs and tangy feta for a savory, golden-brown finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.0g

Fat

31.0g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 slice sprouted grain bread

1 clove garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or baking dish, toss the cherry tomatoes and minced garlic with the olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes for 10-12 minutes until they begin to soften and blister.
4
Remove the dish from the oven and pour the liquid egg whites around the roasted tomatoes.
5
Carefully crack the three whole eggs into the dish, spacing them evenly apart.
6
Sprinkle the crumbled feta cheese over the top of the egg and tomato mixture.
7
Return the dish to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
8
While the eggs are finishing in the oven, toast the slice of sprouted grain bread until crisp.
9
Serve the baked eggs immediately with the toast on the side for dipping into the warm yolks.