YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Fresh cherry tomatoes and savory black beans roasted until bursting, then topped with protein-rich eggs and salty feta cheese for a vibrant, bubbly finish.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 cup cherry tomatoes
0.5 cup black beans
1 oz feta cheese
0.5 tsp extra virgin olive oil
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp smoked paprika
PREPARATION
Preheat your oven to 400°F (200°C).
In a medium oven-safe skillet, combine the cherry tomatoes, rinsed black beans, olive oil, smoked paprika, sea salt, and black pepper.
Place the skillet in the oven and roast for 12 minutes until the tomatoes begin to burst and release their juices.
Remove the skillet from the oven and stir in the baby spinach until it begins to wilt from the residual heat.
Pour the liquid egg whites evenly over the vegetable mixture and stir gently to combine.
Use a spoon to create three small wells in the mixture and crack one whole egg into each well.
Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
Remove from the oven and sprinkle the crumbled feta cheese over the top before serving warm.