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; 0.25 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 oz feta cheese; 4 large Eggs eggs; 0.5 cup plain Greek yogurt; 1 tbsp fresh parsley

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

Fresh cherry tomatoes and salty feta are roasted until bursting, then topped with eggs and baked until the whites are set and the yolks remain velvety.

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NUTRITION

Protein

47.4g

Fat

37.1g

Carbs

14.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 oz feta cheese

4 large Eggs eggs

0.5 cup plain Greek yogurt

1 tbsp fresh parsley

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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 dried oregano until well coated.
3
Place the dish in the oven and roast for 10-12 minutes until the tomatoes are soft and just beginning to burst.
4
Carefully remove the dish from the oven and sprinkle the crumbled feta cheese evenly over the roasted tomatoes.
5
Use the back of a spoon to create four small wells in the tomato and feta mixture.
6
Carefully crack one egg into each of the four wells.
7
Place the dish back into the oven and bake for 8-10 minutes, or until the egg whites are opaque and set, but the yolks are still soft to the touch.
8
Remove from the oven and let the dish sit for 2 minutes to allow the residual heat to finish the whites.
9
Garnish with freshly chopped parsley and serve immediately with a side of plain Greek yogurt for added creaminess and protein.