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.

Baked Eggs with Roasted Tomatoes and Feta

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes and Feta

Oven-baked eggs nestled in a bed of blistered cherry tomatoes and wilted spinach, topped with tangy feta for a savory and vibrant start to your morning.

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NUTRITION

538kcal
Protein
48.4g
Fat
27.4g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

1 cup cherry tomatoes

1 oz feta cheese

1 cup baby spinach

1 tsp extra virgin olive oil

1 slice sprouted grain bread

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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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, combine the cherry tomatoes, minced garlic, olive oil, sea salt, black pepper, and dried oregano.

  • 3

    Roast the tomato mixture in the oven for 10 to 12 minutes until the tomato skins begin to blister and burst.

  • 4

    Remove the skillet from the oven and add the baby spinach, stirring gently until the leaves are slightly wilted from the residual heat.

  • 5

    Pour the liquid egg whites evenly over the vegetable base, then carefully crack the three whole eggs on top, keeping the yolks intact.

  • 6

    Sprinkle the crumbled feta cheese around the eggs and return the skillet to the oven.

  • 7

    Bake for 8 to 10 minutes, or until the egg whites are fully opaque and set, but the yolks are still soft and runny.

  • 8

    While the eggs finish baking, toast the slice of sprouted grain bread until golden brown.

  • 9

    Remove the skillet from the oven and serve immediately alongside the toasted bread for dipping into the warm yolks.

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.

Baked Eggs with Roasted Tomatoes and Feta

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes and Feta

Oven-baked eggs nestled in a bed of blistered cherry tomatoes and wilted spinach, topped with tangy feta for a savory and vibrant start to your morning.

NUTRITION

538kcal
Protein
48.4g
Fat
27.4g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

1 cup cherry tomatoes

1 oz feta cheese

1 cup baby spinach

1 tsp extra virgin olive oil

1 slice sprouted grain bread

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small oven-safe skillet or ceramic baking dish, combine the cherry tomatoes, minced garlic, olive oil, sea salt, black pepper, and dried oregano.

  • 3

    Roast the tomato mixture in the oven for 10 to 12 minutes until the tomato skins begin to blister and burst.

  • 4

    Remove the skillet from the oven and add the baby spinach, stirring gently until the leaves are slightly wilted from the residual heat.

  • 5

    Pour the liquid egg whites evenly over the vegetable base, then carefully crack the three whole eggs on top, keeping the yolks intact.

  • 6

    Sprinkle the crumbled feta cheese around the eggs and return the skillet to the oven.

  • 7

    Bake for 8 to 10 minutes, or until the egg whites are fully opaque and set, but the yolks are still soft and runny.

  • 8

    While the eggs finish baking, toast the slice of sprouted grain bread until golden brown.

  • 9

    Remove the skillet from the oven and serve immediately alongside the toasted bread for dipping into the warm yolks.