Name: Baked Eggs with Creamy Tomato Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz chickpea pasta; 2 large eggs; 0.75 cup Greek yogurt; 0.5 cup tomato puree; 1 cup fresh spinach; 1 tbsp parmesan cheese; 1 tsp extra virgin olive oil; 0.25 tsp garlic powder; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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 Creamy Tomato Pasta

Al dente chickpea pasta tossed in a velvety tomato-yogurt sauce and baked with fresh eggs until the whites are set and the yolks remain silky and golden.

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NUTRITION

Protein

43.4g

Fat

18.9g

Carbs

45.1g

SERVINGS

1 serving

INGREDIENTS

1.5 oz chickpea pasta

2 large eggs

0.75 cup Greek yogurt

0.5 cup tomato puree

1 cup fresh spinach

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 375°F (190°C).
2
Cook chickpea pasta in salted boiling water for 2 minutes less than package directions; drain.
3
In a small skillet, heat olive oil over medium heat and sauté spinach until wilted.
4
In a mixing bowl, whisk together Greek yogurt, tomato puree, garlic powder, oregano, salt, and pepper until smooth.
5
Fold the cooked pasta and sautéed spinach into the creamy tomato sauce.
6
Transfer the mixture to a small oven-safe baking dish or ramekin.
7
Use a spoon to create two small wells in the pasta and crack one egg into each well.
8
Sprinkle parmesan cheese over the top of the pasta.
9
Bake for 12-15 minutes until the egg whites are opaque but the yolks are still slightly runny.