YOUR SOLIN GENERATED RECIPE
Baked Eggs with Burst Cherry Tomatoes
Cherry tomatoes and garlic are sautéed until they burst, then baked with protein-rich eggs and creamy Greek yogurt for a meal with a satisfying crunch from toasted sourdough.
INGREDIENTS
3 large eggs
0.5 cup egg whites
1 cup cherry tomatoes
1 clove garlic
0.5 tbsp extra virgin olive oil
0.5 cup nonfat Greek yogurt
1 slice sourdough bread
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh basil
PREPARATION
Preheat your oven to 400°F.
In a small oven-safe skillet, heat the extra virgin olive oil over medium heat.
Add the cherry tomatoes and minced garlic to the skillet, sautéing for 3-5 minutes until the tomatoes begin to blister and soften.
In a small bowl, whisk the egg whites until combined, then pour them into the skillet around the tomatoes.
Carefully crack the three whole eggs into the skillet on top of the egg white mixture, spacing them evenly.
Transfer the skillet to the oven and bake for 8-10 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.
While the eggs bake, toast the sourdough bread until it is golden and crisp.
Remove the skillet from the oven and top the eggs with a dollop of nonfat Greek yogurt, fresh basil, sea salt, and black pepper.
Serve the baked eggs immediately with the toasted sourdough on the side.