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; 0.33 cup canned chickpeas; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 3 large eggs; 0.5 oz feta cheese; 0.75 cup non-fat Greek yogurt; 1 tbsp fresh parsley

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 and protein-packed chickpeas are oven-roasted until bursting, then topped with eggs and baked until the whites are set and the yolks remain velvety.

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NUTRITION

Protein

45.6g

Fat

23.7g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

0.33 cup canned chickpeas

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

3 large eggs

0.5 oz feta cheese

0.75 cup non-fat Greek yogurt

1 tbsp fresh parsley

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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 chickpeas with olive oil, salt, pepper, and garlic powder.
3
Roast for 12-15 minutes until the tomatoes begin to burst and release their juices.
4
Remove the dish from the oven and use a spoon to create three small wells in the tomato and chickpea mixture.
5
Carefully crack one egg into each well.
6
Sprinkle the crumbled feta cheese over the top of the mixture, avoiding the yolks if possible.
7
Return the dish to the oven and bake for 8-10 minutes, or until the egg whites are fully opaque but the yolks are still soft.
8
Remove from the oven and let rest for 2 minutes.
9
Serve with the Greek yogurt on the side or as a generous dollop and garnish with fresh chopped parsley.