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 tsp olive oil; 2 cup fresh spinach; 2 large eggs; 1 cup egg whites; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 slice sprouted grain bread

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, topped with tangy feta cheese for a vibrant and savory start to your morning.

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NUTRITION

Protein

50.7g

Fat

22.9g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

1 tsp olive oil

2 cup fresh spinach

2 large eggs

1 cup egg whites

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 slice sprouted grain bread

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Place the cherry tomatoes in a small oven-safe skillet or deep ceramic baking dish, drizzle with olive oil, and sprinkle with dried oregano.
3
Roast the tomatoes for 10-12 minutes until they begin to burst and release their juices.
4
Remove the dish from the oven and stir in the fresh spinach, allowing the residual heat to wilt the leaves.
5
Pour the egg whites over the vegetable mixture, then carefully crack the two whole eggs on top, keeping the yolks intact.
6
Season the top with sea salt and black pepper, then sprinkle the crumbled feta cheese evenly over the dish.
7
Return the dish to the oven and bake for 12-15 minutes, or until the egg whites are fully set but the yolks remain slightly soft.
8
Serve immediately with a toasted slice of sprouted grain bread for dipping into the warm, golden yolks.