Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cherry tomatoes; 1 clove garlic; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 4 large eggs; 1 oz feta cheese; 0.5 cup non-fat Greek yogurt; 1 slice sprouted grain bread; 1 tbsp fresh parsley

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

Silky pasture-raised eggs baked in a nest of blistered cherry tomatoes and tangy feta cheese, served with a dollop of creamy Greek yogurt and toasted sprouted bread.

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NUTRITION

Protein

48.0g

Fat

30.4g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

1 clove garlic

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

4 large eggs

1 oz feta cheese

0.5 cup non-fat Greek yogurt

1 slice sprouted grain bread

1 tbsp fresh parsley

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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 extra virgin olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomato mixture for 12 to 15 minutes until the tomatoes are blistered and have released their juices.
4
Remove the skillet from the oven and use the back of a spoon to create four small wells in the roasted tomatoes.
5
Carefully crack one egg into each well and sprinkle the crumbled feta cheese evenly over the top.
6
Return the skillet to the oven and bake for 8 to 10 minutes until the egg whites are opaque and set but the yolks remain soft and runny.
7
Garnish the dish with chopped fresh parsley and serve immediately with a side of Greek yogurt and toasted sprouted grain bread.