Name: Mediterranean Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 0.5 cup non-fat Greek yogurt; 0.5 tbsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh basil

Mediterranean Baked Eggs with Roasted Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Mediterranean Baked Eggs with Roasted Tomatoes

Fresh cherry tomatoes and garlic are roasted until blistered, then baked with protein-rich eggs and tangy feta for a savory, satisfying meal.

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NUTRITION

Protein

49.3g

Fat

28.2g

Carbs

15.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 cup cherry tomatoes

1 oz feta cheese

0.5 cup non-fat Greek yogurt

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or ceramic baking dish, combine the cherry tomatoes and minced garlic.
3
Drizzle with olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.
4
Roast in the oven for 12 minutes until the tomatoes are blistered and have released some juice.
5
Remove the dish from the oven and pour the liquid egg whites over the roasted tomatoes.
6
Carefully crack the three whole eggs on top of the tomato mixture, spacing them out evenly.
7
Sprinkle the crumbled feta cheese around the eggs.
8
Return the dish to the oven and bake for 8 to 10 minutes until the whites are set and the yolks are cooked to your preference.
9
Garnish with fresh torn basil and serve immediately with a side of Greek yogurt for added creaminess and protein.