Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 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

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

Large eggs and egg whites baked in a bubbly nest of roasted cherry tomatoes and savory feta, served with a slice of toasted sprouted grain bread.

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NUTRITION

Protein

48.7g

Fat

27.3g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

1 cup cherry tomatoes

1 oz feta cheese

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 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 tomatoes for 10-12 minutes until they begin to burst and release their juices.
4
Remove the skillet from the oven and carefully pour the liquid egg whites over the roasted tomatoes.
5
Use a spoon to create three small wells in the mixture and crack one whole egg into each well.
6
Sprinkle the crumbled feta cheese evenly over the top of the eggs and tomato mixture.
7
Return the skillet to the oven and bake for another 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
8
While the eggs bake, toast the slice of sprouted grain bread until golden and crisp.
9
Remove the skillet from the oven and serve immediately with the toasted bread for dipping.