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; 0.5 cup canned chickpeas; 1 clove garlic; 0.5 tsp olive oil; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup liquid egg whites; 3 large eggs; 0.5 oz feta cheese

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

Roasted cherry tomatoes and chickpeas topped with protein-rich eggs and baked until the whites are set and the yolks remain velvety.

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NUTRITION

Protein

41.9g

Fat

24.7g

Carbs

30.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

0.5 cup canned chickpeas

1 clove garlic

0.5 tsp olive oil

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup liquid egg whites

3 large eggs

0.5 oz feta cheese

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In an 8-inch oven-safe skillet, combine the cherry tomatoes, chickpeas, and minced garlic.
3
Drizzle with olive oil and sprinkle with dried oregano, sea salt, and black pepper, tossing to coat the vegetables evenly.
4
Place the skillet in the oven and roast for 15 minutes until the tomato skins begin to blister and burst.
5
Remove the skillet from the oven and carefully pour the liquid egg whites over the roasted vegetable mixture.
6
Crack the three whole eggs into the skillet, spacing them out evenly so they do not touch.
7
Sprinkle the crumbled feta cheese over the top of the egg and vegetable mixture.
8
Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully opaque and set but the yolks remain soft.
9
Remove from the oven and serve immediately while warm.