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.

Baked Eggs with Roasted Tomatoes and Feta

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes and Feta

Farm-fresh eggs baked in a vibrant nest of blistered cherry tomatoes and tangy feta cheese, served with a side of creamy Greek yogurt for a protein-packed start.

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NUTRITION

553kcal
Protein
49.0g
Fat
26.9g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

1.5 oz feta cheese

1 cup cherry tomatoes

1 tsp extra virgin olive oil

0.5 cup 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 cast iron skillet or ceramic baking dish, combine the cherry tomatoes, minced garlic, and olive oil.

  • 3

    Season with half of the sea salt, black pepper, and dried oregano, then roast for 10-12 minutes until the tomatoes are blistered and juicy.

  • 4

    Carefully remove the dish from the oven and pour the liquid egg whites over the roasted tomatoes.

  • 5

    Crack the two whole eggs directly into the mixture, keeping the yolks intact for a beautiful presentation.

  • 6

    Sprinkle the crumbled feta cheese and the remaining seasonings over the top of the eggs.

  • 7

    Place the dish back into the oven and bake for 8-10 minutes, or until the egg whites are fully opaque and set.

  • 8

    While the eggs bake, toast the sprouted grain bread until golden and crisp.

  • 9

    Remove the skillet from the oven and let it rest for one minute.

  • 10

    Serve the baked eggs immediately with the toasted bread and a side of Greek yogurt for extra creaminess and protein.

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.

Baked Eggs with Roasted Tomatoes and Feta

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes and Feta

Farm-fresh eggs baked in a vibrant nest of blistered cherry tomatoes and tangy feta cheese, served with a side of creamy Greek yogurt for a protein-packed start.

NUTRITION

553kcal
Protein
49.0g
Fat
26.9g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

1.5 oz feta cheese

1 cup cherry tomatoes

1 tsp extra virgin olive oil

0.5 cup 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

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small oven-safe cast iron skillet or ceramic baking dish, combine the cherry tomatoes, minced garlic, and olive oil.

  • 3

    Season with half of the sea salt, black pepper, and dried oregano, then roast for 10-12 minutes until the tomatoes are blistered and juicy.

  • 4

    Carefully remove the dish from the oven and pour the liquid egg whites over the roasted tomatoes.

  • 5

    Crack the two whole eggs directly into the mixture, keeping the yolks intact for a beautiful presentation.

  • 6

    Sprinkle the crumbled feta cheese and the remaining seasonings over the top of the eggs.

  • 7

    Place the dish back into the oven and bake for 8-10 minutes, or until the egg whites are fully opaque and set.

  • 8

    While the eggs bake, toast the sprouted grain bread until golden and crisp.

  • 9

    Remove the skillet from the oven and let it rest for one minute.

  • 10

    Serve the baked eggs immediately with the toasted bread and a side of Greek yogurt for extra creaminess and protein.