YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Farm-fresh eggs baked into a bubbly nest of blistered cherry tomatoes and creamy Greek yogurt, finished with a sprinkle of tangy feta and fresh basil.
INGREDIENTS
1 cup cherry tomatoes
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup non-fat Greek yogurt
0.5 cup liquid egg whites
3 large eggs
1 oz feta cheese
1 tbsp fresh basil
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes with the olive oil, sea salt, and black pepper.
Roast the tomatoes for 10-12 minutes until the skins begin to burst and release their juices.
While the tomatoes roast, whisk together the non-fat Greek yogurt and liquid egg whites in a small bowl until the mixture is completely smooth.
Remove the skillet from the oven and carefully pour the yogurt and egg white mixture over the roasted tomatoes.
Gently crack the 3 whole eggs onto the surface of the mixture, spacing them out evenly.
Sprinkle the crumbled feta cheese over the top of the dish.
Return the skillet to the oven and bake for 12-15 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
Garnish with freshly chopped basil and serve immediately while warm.