Name: Baked Eggs with Feta and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Eggs; 2 oz Feta cheese; 0.75 cup Non-fat Greek yogurt; 1 cup Cherry tomatoes; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano; 1 clove Garlic; 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 Feta and Tomatoes

Large eggs baked in a savory nest of blistered cherry tomatoes and tangy feta cheese, served over a velvety bed of protein-rich Greek yogurt.

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NUTRITION

Protein

46.7g

Fat

31.9g

Carbs

19g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

2 oz Feta cheese

0.75 cup Non-fat Greek yogurt

1 cup Cherry tomatoes

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 clove Garlic

1 tbsp Fresh parsley

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PREPARATION

1
Preheat the oven to 400°F.
2
In a small oven-safe baking dish, combine the cherry tomatoes and minced garlic with olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomato mixture for 10 minutes until the tomatoes are soft and starting to burst.
4
Remove the dish from the oven and crumble the feta cheese evenly over the roasted tomatoes.
5
Carefully crack the eggs into the dish on top of the tomato and cheese mixture, spacing them out evenly.
6
Return the dish to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain liquid.
7
Spread the cold Greek yogurt onto the base of a shallow bowl or plate.
8
Carefully spoon the baked egg and tomato mixture over the yogurt and garnish with chopped fresh parsley.