Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 1 cup cherry tomatoes; 1.5 oz feta cheese; 0.5 cup non-fat Greek yogurt; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh 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

Large eggs baked in a vibrant nest of blistered cherry tomatoes and salty feta, topped with a cool, creamy dollop of Greek yogurt.

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NUTRITION

Protein

44.6g

Fat

36.7g

Carbs

16.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 cup cherry tomatoes

1.5 oz feta cheese

0.5 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh 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, toss the cherry tomatoes and minced garlic with olive oil, sea salt, and black pepper.
3
Roast the tomatoes for 12 minutes until they are soft and the skins begin to blister.
4
Remove the skillet from the oven and use a spoon to create four small wells in the tomato mixture.
5
Carefully crack one egg into each well and sprinkle the crumbled feta cheese evenly around the egg whites.
6
Return the dish to the oven and bake for 8 to 10 minutes, or until the whites are completely set but the yolks remain liquid.
7
Garnish with fresh oregano leaves and serve immediately with a dollop of Greek yogurt on top for a creamy finish.