Name: Baked Eggs with Roasted Tomatoes and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cherry tomatoes; 0.5 cup chickpeas; 0.25 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 3 large eggs; 0.75 oz feta cheese; 1 tbsp fresh parsley; 0.5 cup non-fat Greek yogurt

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

Cherry tomatoes and chickpeas roasted until bursting and tender, then baked with eggs and tangy feta for a savory skillet meal.

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NUTRITION

Protein

42.9g

Fat

24.2g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

0.5 cup chickpeas

0.25 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

3 large eggs

0.75 oz feta cheese

1 tbsp fresh parsley

0.5 cup non-fat Greek yogurt

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small oven-safe skillet, toss the cherry tomatoes, chickpeas, and minced garlic with the extra virgin olive oil, sea salt, and black pepper.
3
Roast the mixture for 15 minutes until the tomatoes are soft and starting to blister.
4
Remove the skillet from the oven and use a spoon to create three small wells in the vegetable mixture.
5
Carefully crack one egg into each well and sprinkle the crumbled feta cheese evenly over the top.
6
Return the skillet to the oven and bake for 8 to 10 minutes until the egg whites are fully set but the yolks remain slightly runny.
7
Garnish the dish with chopped fresh parsley and serve immediately with a dollop of non-fat Greek yogurt on the side for extra creaminess.