Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 1 tsp extra virgin olive oil; 1 slice sprouted grain bread; 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

Fresh cherry tomatoes roasted until blistered and sweet, then baked with protein-rich eggs and salty feta for a satisfying, savory breakfast.

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NUTRITION

Protein

49.7g

Fat

23.5g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

1 tsp extra virgin olive oil

1 slice sprouted grain bread

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 ramekin, combine the cherry tomatoes, minced garlic, olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes in the oven for 10-12 minutes until they begin to burst and release their juices.
4
Carefully remove the skillet from the oven and pour the liquid egg whites over the tomatoes, then crack the two whole eggs directly on top.
5
Sprinkle the crumbled feta cheese evenly around the eggs.
6
Return the skillet to the oven and bake for an additional 8-10 minutes, or until the whites are fully set but the yolks remain slightly runny.
7
While the eggs finish baking, toast the sprouted grain bread until it is golden and crisp.
8
Remove the eggs from the oven and serve immediately alongside the toast for a complete, high-protein meal.