YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Savory eggs baked over a bed of juicy roasted tomatoes and lean ground turkey, finished with a sprinkle of tangy feta cheese for a vibrant, protein-packed start.
INGREDIENTS
3 large eggs
4 oz ground turkey
1 cup cherry tomatoes
2 cups baby spinach
0.25 tbsp extra virgin olive oil
0.5 oz feta cheese
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
PREPARATION
Preheat your oven to 400°F (200°C).
In a medium oven-safe skillet, heat the extra virgin olive oil over medium heat.
Add the ground turkey and minced garlic to the skillet, breaking the meat apart with a spatula until it is browned and cooked through.
Stir in the cherry tomatoes and dried oregano, cooking for 3 to 5 minutes until the tomatoes begin to soften and blister.
Add the baby spinach to the pan and stir until it is just wilted, then season the entire mixture with sea salt and black pepper.
Use a spoon to create three small wells in the turkey and vegetable base.
Carefully crack one egg into each of the created wells.
Place the skillet in the oven and bake for 8 to 12 minutes, or until the egg whites are fully set but the yolks remain soft.
Remove from the oven and garnish with the crumbled feta cheese before serving warm.