Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups Cherry tomatoes; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano; 4 large Eggs; 1 oz Feta cheese; 0.75 cup Non-fat Greek yogurt; 1 tbsp Fresh parsley

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

Fresh cherry tomatoes and spinach roasted until bursting, then baked with protein-rich eggs and tangy feta for a vibrant, savory start to your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.6g

Fat

31.9g

Carbs

21.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cherry tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

4 large Eggs

1 oz Feta cheese

0.75 cup Non-fat Greek yogurt

1 tbsp Fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or ceramic baking dish, combine the cherry tomatoes and baby spinach.
3
Drizzle the vegetables with extra virgin olive oil and season with sea salt, black pepper, and dried oregano, tossing gently to coat.
4
Roast in the oven for 12 minutes until the tomatoes are softened and have started to burst.
5
Remove the dish from the oven and use the back of a spoon to create four small wells in the tomato and spinach mixture.
6
Carefully crack one egg into each well and sprinkle the crumbled feta cheese evenly over the top.
7
Return the dish to the oven and bake for another 8 to 10 minutes, or until the egg whites are opaque and set but the yolks are still slightly runny.
8
Remove from the oven and serve immediately with a dollop of non-fat Greek yogurt and a garnish of fresh chopped parsley.