YOUR SOLIN GENERATED RECIPE
Baked Eggs with Burst Cherry Tomatoes
Fresh cherry tomatoes roasted until they pop, then baked with protein-rich eggs and tangy feta for a vibrant, savory breakfast dish.
INGREDIENTS
3 large eggs
0.75 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
1 tbsp fresh basil
PREPARATION
Preheat your oven to 400°F and prepare a 6-inch cast iron skillet or oven-safe ceramic dish.
Toss the cherry tomatoes with olive oil, sea salt, and black pepper directly in the baking dish.
Roast the tomatoes for 12 minutes until the skins are blistered and they begin to release their juices.
In a medium bowl, whisk together the whole eggs and liquid egg whites until the mixture is uniform.
Carefully remove the skillet from the oven and pour the egg mixture over the hot, jammy tomatoes.
Sprinkle the crumbled feta cheese evenly over the top of the eggs.
Return the skillet to the oven and bake for 10-12 minutes, or until the eggs are set but still slightly tender.
Toast the sprouted grain bread until golden and crisp while the eggs finish cooking.
Garnish the baked eggs with fresh basil chiffonade and serve immediately with the toast.