Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Cherry tomatoes; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 4 large Eggs; 0.75 cup Non-fat Greek yogurt; 0.5 oz Feta cheese; 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 Roasted Tomatoes

Fresh cherry tomatoes roasted until bursting and then baked with farm-fresh eggs, served over a creamy protein-rich yogurt base with a sprinkle of salty feta.

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NUTRITION

Protein

51.2g

Fat

31.5g

Carbs

17.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cherry tomatoes

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

4 large Eggs

0.75 cup Non-fat Greek yogurt

0.5 oz Feta cheese

1 tbsp Fresh parsley

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PREPARATION

1
Preheat oven to 400°F.
2
Toss cherry tomatoes with olive oil, sea salt, black pepper, and garlic powder in a small oven-safe skillet.
3
Roast tomatoes for 10 minutes until they begin to blister and release their juices.
4
Remove from oven and carefully crack the eggs over the roasted tomatoes.
5
Return to the oven and bake for 7-9 minutes until the whites are opaque but the yolks are still soft.
6
Spread the Greek yogurt into a shallow bowl or plate.
7
Carefully spoon the roasted tomatoes and baked eggs over the yogurt, then garnish with crumbled feta and fresh parsley.