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; 1 cup liquid egg whites; 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh oregano; 1 slice sprouted grain bread

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

Vibrant cherry tomatoes roasted until bursting and then baked with protein-rich eggs and salty feta for a savory, Mediterranean-inspired dish.

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NUTRITION

Protein

49.2g

Fat

23.3g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh oregano

1 slice sprouted grain bread

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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 or ceramic ramekin, drizzle with olive oil, and sprinkle with sea salt.
3
Roast the tomatoes for 10-12 minutes until they begin to burst and release their juices.
4
In a small bowl, lightly whisk the liquid egg whites with black pepper.
5
Remove the skillet from the oven and pour the egg whites over the roasted tomatoes.
6
Carefully crack the two whole eggs on top of the egg white mixture, keeping the yolks intact.
7
Sprinkle the crumbled feta cheese and fresh oregano over the eggs.
8
Return the skillet to the oven and bake for 8-10 minutes, or until the whites are set but the yolks remain jammy.
9
Serve immediately with a piece of toasted sprouted grain bread for dipping.