Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.6 cup liquid egg whites; 1 cup cherry tomatoes; 0.25 cup tomato puree; 1 tsp extra virgin olive oil; 1 oz feta cheese; 1 slice sprouted grain bread; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 clove garlic

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

Whole eggs and whites baked in a savory sauce of blistered cherry tomatoes and herbs, served alongside a slice of toasted sprouted grain bread.

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NUTRITION

Protein

47.2g

Fat

28.6g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.6 cup liquid egg whites

1 cup cherry tomatoes

0.25 cup tomato puree

1 tsp extra virgin olive oil

1 oz feta cheese

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Mince the garlic clove and halve the cherry tomatoes.
3
In a small oven-safe skillet, combine the olive oil, minced garlic, and halved cherry tomatoes.
4
Roast the tomato mixture in the oven for 10 minutes until the tomatoes are soft and beginning to blister.
5
Remove the skillet and stir in the tomato puree, sea salt, black pepper, and dried oregano.
6
Pour the liquid egg whites into the tomato sauce and stir gently to incorporate.
7
Carefully crack the 3 large eggs on top of the mixture, keeping the yolks whole.
8
Sprinkle the crumbled feta cheese evenly over the top of the skillet.
9
Return to the oven and bake for 10 to 12 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
10
While the eggs are baking, toast the sprouted grain bread until golden and crisp.
11
Serve the baked eggs warm directly from the skillet with the toasted bread on the side.