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 egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 0.5 cup non-fat Greek yogurt; 1 tsp extra virgin olive oil; 1 slice sprouted grain bread; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh oregano

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

Fresh eggs baked in a vibrant bed of blistered cherry tomatoes and tangy feta cheese, finished with a creamy dollop of Greek yogurt for a velvety texture.

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NUTRITION

Protein

54.0g

Fat

27.4g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 cup cherry tomatoes

1 oz feta cheese

0.5 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 slice sprouted grain bread

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe cast iron skillet or ceramic baking dish, combine the cherry tomatoes, minced garlic, olive oil, sea salt, and black pepper.
3
Roast the tomatoes for 10-12 minutes until they are blistered and have released their natural juices.
4
Remove the skillet from the oven and carefully pour the egg whites into the spaces between the tomatoes.
5
Crack the three whole eggs directly onto the tomato mixture, spacing them evenly.
6
Sprinkle the crumbled feta cheese and fresh oregano leaves over the top of the eggs.
7
Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are opaque and set, but the yolks remain soft and jammy.
8
While the eggs bake, toast the sprouted grain bread until golden and crisp.
9
Serve the baked eggs immediately with a side of toast and a dollop of cold Greek yogurt to balance the warmth of the dish.