Name: Baked Eggs with Roasted Tomatoes and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Eggs; 0.5 cup Liquid egg whites; 1 oz Feta cheese; 1 cup Cherry tomatoes; 1 tsp Extra virgin olive oil; 0.5 cup Plain non-fat Greek yogurt; 1 slice Sprouted grain bread; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano; 1 clove Garlic

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

Savory eggs baked in a nest of blistered cherry tomatoes and tangy feta cheese, served with toasted sprouted bread for a satisfying crunch.

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NUTRITION

Protein

48.4g

Fat

22.5g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

0.5 cup Liquid egg whites

1 oz Feta cheese

1 cup Cherry tomatoes

1 tsp Extra virgin olive oil

0.5 cup Plain non-fat Greek yogurt

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
In a small oven-safe skillet or ceramic baking dish, combine the cherry tomatoes and minced garlic.
3
Drizzle with olive oil and sprinkle with sea salt, black pepper, and dried oregano, tossing to coat.
4
Roast the tomatoes in the oven for 10-12 minutes until they are soft and beginning to burst.
5
Remove the skillet from the oven and pour the liquid egg whites over the roasted tomatoes.
6
Carefully crack the two whole eggs on top of the mixture and sprinkle with crumbled feta cheese.
7
Return the skillet to the oven and bake for 8-10 minutes until the egg whites are set but the yolks remain slightly runny.
8
While the eggs are finishing, toast the sprouted grain bread until golden and crisp.
9
Serve the baked eggs immediately with a dollop of Greek yogurt on the side and the toasted bread for dipping.