Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup liquid egg whites; 1 cup cherry tomatoes; 0.5 cup canned chickpeas; 1 oz feta cheese; 1 tsp olive oil; 1 clove garlic; 0.5 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 Roasted Tomatoes

Oven-roasted cherry tomatoes and chickpeas provide a savory base for eggs baked with tangy feta cheese, creating a warm and comforting texture.

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NUTRITION

Protein

44.9g

Fat

28.4g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

0.5 cup canned chickpeas

1 oz feta cheese

1 tsp olive oil

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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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, combine the cherry tomatoes, rinsed chickpeas, minced garlic, olive oil, dried oregano, sea salt, and black pepper.
3
Toss the mixture thoroughly to coat the vegetables in the oil and spices.
4
Place the dish in the oven and roast for 15 minutes, or until the cherry tomatoes have blistered and begun to burst.
5
Remove the skillet from the oven and stir in the liquid egg whites, then use a spoon to create three small wells in the tomato and chickpea mixture.
6
Carefully crack one large egg into each of the three wells.
7
Sprinkle the crumbled feta cheese evenly over the top of the dish.
8
Return the skillet to the oven and bake for an additional 8 to 10 minutes, or until the egg whites are fully set but the yolks are still soft.
9
Remove from the oven and let the dish rest for 2 minutes before serving directly from the skillet.