Name: Baked Eggs with Tangy Sauerkraut
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup nonfat Greek yogurt; 0.5 cup sauerkraut; 1 cup fresh spinach; 0.25 cup canned chickpeas; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh dill; 0.5 tsp garlic powder

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 Tangy Sauerkraut

Protein-packed eggs baked over a bed of warm sauerkraut and spinach, finished with a dollop of creamy, herb-infused Greek yogurt for a bright and zesty bite.

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NUTRITION

Protein

47.0g

Fat

22.3g

Carbs

26.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup nonfat Greek yogurt

0.5 cup sauerkraut

1 cup fresh spinach

0.25 cup canned chickpeas

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh dill

0.5 tsp garlic powder

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PREPARATION

1
Preheat oven to 375°F.
2
Lightly grease a small oven-safe skillet or ceramic baking dish with the olive oil.
3
Layer the fresh spinach, rinsed chickpeas, and sauerkraut at the bottom of the dish, creating three small wells.
4
Crack one egg into each well and season the entire dish with sea salt, black pepper, and garlic powder.
5
Place the dish in the oven and bake for 12 to 15 minutes, or until the egg whites are fully opaque and the yolks remain slightly soft.
6
In a small bowl, stir together the nonfat Greek yogurt and chopped fresh dill until well combined.
7
Remove the eggs from the oven and top with the herbed yogurt mixture before serving immediately.