Name: Baked Eggs with Roasted Tomatoes and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh oregano; 1 tbsp fresh basil

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

Oven-baked eggs nestled in a bed of blistered cherry tomatoes and tangy feta cheese, finished with a drizzle of robust olive oil and fresh basil.

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NUTRITION

Protein

47.4g

Fat

37.8g

Carbs

11.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup egg whites

1 cup cherry tomatoes

1 oz feta cheese

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh oregano

1 tbsp fresh basil

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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, toss the cherry tomatoes with olive oil, sea salt, black pepper, and fresh oregano.
3
Place the dish in the oven and roast for 10-12 minutes until the tomato skins begin to blister and burst.
4
Remove the dish from the oven and carefully pour the liquid egg whites into the spaces between the tomatoes.
5
Crack the four whole eggs directly into the dish, spacing them evenly over the tomato and egg white mixture.
6
Sprinkle the crumbled feta cheese over the top of the eggs.
7
Return the dish to the oven and bake for another 8-10 minutes, or until the egg whites are fully opaque and set, but the yolks remain soft.
8
Remove from the oven, garnish with hand-torn fresh basil, and serve immediately.