YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Savory ground turkey and juicy cherry tomatoes roasted until bursting, topped with silky eggs and finished with a cool dollop of Greek yogurt.
INGREDIENTS
2 large eggs
4 oz ground turkey
1 cup cherry tomatoes
1 cup baby spinach
0.25 cup non-fat Greek yogurt
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp smoked paprika
PREPARATION
Preheat oven to 400°F.
Heat olive oil in a medium oven-safe skillet over medium-high heat.
Add ground turkey, sea salt, black pepper, and garlic powder to the skillet and sauté until fully browned, breaking it into small crumbles.
Add the cherry tomatoes and baby spinach, stirring for 2 minutes until the tomatoes begin to soften and the spinach wilts.
Use a spoon to create three small wells in the turkey and vegetable mixture.
Carefully crack one egg into each well and sprinkle the tops with smoked paprika.
Place the skillet in the oven and bake for 8 to 10 minutes, or until the egg whites are opaque and the yolks reach your desired consistency.
Remove from the oven and top with a dollop of non-fat Greek yogurt before serving.