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; 1 cup cherry tomatoes; 0.5 cup non-fat Greek yogurt; 0.75 oz feta cheese; 0.25 tbsp extra virgin olive oil; 2 cups baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 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

Oven-baked eggs nestled in a bed of blistered cherry tomatoes and wilted spinach, finished with a creamy dollop of Greek yogurt and tangy feta.

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NUTRITION

Protein

57.2g

Fat

31.3g

Carbs

21.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 cup cherry tomatoes

0.5 cup non-fat Greek yogurt

0.75 oz feta cheese

0.25 tbsp extra virgin olive oil

2 cups baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes and minced garlic with the extra virgin olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes in the oven for 10-12 minutes until they are blistered and have started to release their natural juices.
4
Remove the skillet from the oven and stir in the baby spinach, allowing the residual heat to wilt the leaves slightly.
5
Use a spoon to create four small wells in the tomato and spinach mixture, then carefully crack one egg into each well.
6
Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain soft and runny.
7
Remove from the oven and top each egg with a crumbles of feta cheese and a dollop of non-fat Greek yogurt before serving immediately.