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; 0.75 cup Liquid egg whites; 1 cup Cherry tomatoes; 1.5 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 tsp Fresh 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

Fresh eggs baked in a vibrant nest of blistered cherry tomatoes and salty feta cheese, served with toasted sprouted bread for a satisfying crunch.

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NUTRITION

Protein

44.6g

Fat

26.0g

Carbs

28.0g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

0.75 cup Liquid egg whites

1 cup Cherry tomatoes

1.5 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 tsp Fresh oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Place the cherry tomatoes in a small oven-safe skillet, drizzle with olive oil, and sprinkle with sea salt and black pepper.
3
Roast the tomatoes for 10 minutes until they are soft and the skins begin to blister.
4
Remove the skillet from the oven and pour in the liquid egg whites, then carefully crack the whole eggs on top of the tomato mixture.
5
Scatter the crumbled feta cheese and fresh oregano leaves evenly around the eggs.
6
Bake for another 8 to 10 minutes until the egg whites are fully opaque and set, but the yolks remain slightly runny.
7
Toast the sprouted grain bread until golden and serve immediately alongside the warm baked eggs.