YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Oven-baked eggs nestled in a bed of blistered cherry tomatoes and tangy feta cheese for a vibrant and savory meal that feels incredibly fresh.
INGREDIENTS
3 large pasture-raised eggs
0.75 cup egg whites
1 cup cherry tomatoes
1 tsp extra virgin olive oil
1 oz feta cheese
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
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 with the extra virgin olive oil, dried oregano, sea salt, and black pepper until well coated.
3. Place the dish in the oven and roast the tomatoes for 10-12 minutes until they are soft and just beginning to burst.
4. Carefully remove the dish from the oven and pour the egg whites into the spaces around the roasted tomatoes.
5. Use a spoon to create three small wells in the mixture and crack the whole pasture-raised eggs directly into them.
6. Sprinkle the crumbled feta cheese evenly over the top of the eggs and tomatoes.
7. Return the dish to the oven and bake for another 8-10 minutes, or until the egg whites are fully set and opaque but the yolks remain slightly runny.
8. Remove from the oven, garnish with a sprinkle of fresh chopped parsley, and serve immediately while hot.