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; 1 cup liquid egg whites; 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 tbsp fresh parsley

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 and eggs are oven-baked until the whites are set and yolks remain velvety, creating a vibrant and protein-packed Mediterranean-inspired dish.

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NUTRITION

Protein

51.7g

Fat

27.7g

Carbs

11.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh parsley

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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 with extra virgin olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes for 10-12 minutes until they are blistered and have released some of their juices.
4
Remove the dish from the oven and carefully pour the liquid egg whites into the spaces between the tomatoes.
5
Crack the whole eggs into the dish, distributing them evenly on top of the whites and tomatoes.
6
Sprinkle the crumbled feta cheese over the egg mixture.
7
Return the dish to the oven and bake for another 10-12 minutes, or until the egg whites are fully set but the yolks are still soft and jammy.
8
Remove from the oven, garnish with chopped fresh parsley, and serve immediately while hot.