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; 0.25 cup brown lentils; 1 cup cherry tomatoes; 0.25 tbsp extra virgin olive oil; 0.5 cup non-fat Greek yogurt; 0.25 oz feta cheese; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 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

Farm-fresh eggs baked into a savory nest of roasted cherry tomatoes and earthy lentils, topped with a dollop of creamy Greek yogurt and tangy feta.

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NUTRITION

Protein

39.5g

Fat

15.9g

Carbs

43.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.25 cup brown lentils

1 cup cherry tomatoes

0.25 tbsp extra virgin olive oil

0.5 cup non-fat Greek yogurt

0.25 oz feta cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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 ceramic baking dish, combine the cherry tomatoes, cooked brown lentils, minced garlic, extra virgin olive oil, sea salt, black pepper, and dried oregano.
3
Toss the mixture well to ensure the tomatoes and lentils are evenly coated in the oil and spices.
4
Place the dish in the oven and roast for 12-15 minutes, or until the cherry tomatoes have softened and begun to burst.
5
Remove the dish from the oven and use the back of a spoon to create three small wells in the tomato and lentil mixture.
6
Carefully crack one egg into each well.
7
Return the dish to the oven and bake for an additional 8-10 minutes, until the egg whites are fully set but the yolks are still slightly jiggly.
8
Remove from the oven and let it rest for 2 minutes.
9
Garnish with dollops of non-fat Greek yogurt, crumbled feta cheese, and finely chopped fresh parsley before serving.