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; 0.5 oz feta cheese; 0.25 tsp olive oil; 1 slice sprouted grain 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

Oven-baked eggs nestled in a bed of blistered cherry tomatoes and fragrant garlic, finished with a sprinkle of tangy feta for a creamy texture.

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NUTRITION

Protein

42.5g

Fat

23.3g

Carbs

25.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 cup cherry tomatoes

0.5 oz feta cheese

0.25 tsp olive oil

1 slice sprouted grain 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, toss the cherry tomatoes and minced garlic with the olive oil.
3
Place the dish in the oven and roast for 10-12 minutes until the tomatoes are blistered and juicy.
4
Remove the dish from the oven and carefully pour the egg whites over the roasted tomatoes.
5
Crack the four whole eggs on top of the tomato and egg white mixture.
6
Sprinkle the sea salt, black pepper, dried oregano, and crumbled feta cheese evenly over the eggs.
7
Return the dish to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
8
While the eggs are finishing, toast the slice of sprouted grain bread until golden brown.
9
Serve the baked eggs immediately with the toasted bread for dipping into the warm, rich yolks.