Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cherry tomatoes; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 3 large eggs; 0.75 cup egg whites; 1 oz feta cheese; 1 tbsp fresh basil; 0.25 tsp red pepper flakes

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 cherry tomatoes roasted until bursting and juicy, then baked with farm-fresh eggs and tangy feta for a vibrant, protein-packed skillet breakfast.

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NUTRITION

Protein

44.4g

Fat

26.5g

Carbs

10.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

3 large eggs

0.75 cup egg whites

1 oz feta cheese

1 tbsp fresh basil

0.25 tsp red pepper flakes

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet, toss the cherry tomatoes 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 carefully pour the egg whites into the spaces between the tomatoes.
5
Crack the three whole eggs directly onto the mixture, spacing them evenly across the skillet.
6
Sprinkle the crumbled feta cheese and red pepper flakes over the eggs.
7
Return the skillet to the oven and bake for 8 to 10 minutes, or until the whites are fully set but the yolks remain slightly runny.
8
Top with fresh torn basil and serve immediately while hot.