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; 2 cloves garlic; 3 large eggs; 1 cup liquid egg whites; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh basil; 0.25 tsp red pepper flakes

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 and garlic are roasted until bursting, then topped with protein-rich eggs and salty feta for a bubbly, savory breakfast skillet.

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NUTRITION

Protein

51.4g

Fat

27.5g

Carbs

14.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

1 tsp extra virgin olive oil

2 cloves garlic

3 large eggs

1 cup liquid egg whites

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

0.25 tsp red pepper flakes

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small oven-safe skillet or baking dish, combine the cherry tomatoes and minced garlic.
3
Drizzle with the extra virgin olive oil and sprinkle with the sea salt and red pepper flakes.
4
Roast for 12 to 15 minutes until the tomatoes are blistered and have released their juices.
5
Remove the skillet from the oven and carefully pour the liquid egg whites over the roasted tomatoes.
6
Crack the three whole eggs on top of the egg white mixture, spacing them out evenly.
7
Sprinkle the crumbled feta cheese and black pepper over the top of the eggs.
8
Return the skillet to the oven and bake for another 8 to 10 minutes until the egg whites are fully set but the yolks are still slightly runny.
9
Garnish with fresh torn basil leaves and serve immediately while hot.