Name: Baked Eggs with Roasted Tomatoes and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup cherry tomatoes; 1 oz feta cheese; 1 cup non-fat Greek yogurt; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried oregano; 1 clove garlic; 1 cup fresh spinach

Baked Eggs with Roasted Tomatoes and Feta

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 and Feta

Oven-roasted cherry tomatoes and garlic baked with protein-rich eggs and tangy feta for a vibrant, savory breakfast that is incredibly satisfying.

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NUTRITION

Protein

49.7g

Fat

30.7g

Carbs

20.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup cherry tomatoes

1 oz feta cheese

1 cup non-fat Greek yogurt

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 clove garlic

1 cup fresh spinach

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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, minced garlic, and extra virgin olive oil.
3
Roast the tomatoes in the oven for 12 minutes until they begin to burst and release their aromatic juices.
4
Remove the dish from the oven and stir in the fresh spinach until it is just wilted from the residual heat.
5
Use a spoon to create three small wells in the vegetable mixture and carefully crack one egg into each well.
6
Evenly sprinkle the crumbled feta cheese, sea salt, black pepper, and dried oregano over the top of the eggs and vegetables.
7
Return the dish to the oven and bake for 8 to 10 minutes until the egg whites are fully set and opaque but the yolks remain soft and runny.
8
Serve the baked eggs immediately with the cold Greek yogurt on the side for a creamy, high-protein addition to the meal.