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; 0.75 cup liquid egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 1 tsp extra virgin olive oil; 1 slice sourdough bread; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 clove garlic

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

Farm-fresh eggs baked into a bed of blistered, juicy cherry tomatoes and tangy feta cheese for a savory and satisfying meal.

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NUTRITION

Protein

47.9g

Fat

27.4g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

1 tsp extra virgin olive oil

1 slice sourdough bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

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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, minced garlic, olive oil, sea salt, black pepper, and dried oregano.
3
Toss the tomatoes until evenly coated and roast in the oven for 10-12 minutes, or until the skins begin to burst and release their juices.
4
Carefully remove the skillet from the oven and pour the liquid egg whites over the roasted tomatoes.
5
Crack the three whole eggs directly on top, spacing them out evenly across the dish.
6
Sprinkle the crumbled feta cheese over the eggs and tomatoes.
7
Return the dish to the oven and bake for an additional 8-10 minutes, or until the whites are fully set but the yolks are still soft and golden.
8
While the eggs bake, toast the sourdough bread until crisp.
9
Remove from the oven and serve immediately, using the sourdough toast to dip into the warm yolks and savory tomato sauce.