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; 0.5 cup canned chickpeas; 1 clove garlic; 1 tsp extra virgin olive oil; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup liquid egg whites; 3 large eggs; 1 oz feta cheese; 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 chickpeas roasted until bursting and fragrant, then topped with protein-rich eggs and salty feta for a savory, oven-baked finish.

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NUTRITION

Protein

45.4g

Fat

30.1g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

0.5 cup canned chickpeas

1 clove garlic

1 tsp extra virgin olive oil

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup liquid egg whites

3 large eggs

1 oz feta cheese

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, combine the cherry tomatoes, rinsed chickpeas, minced garlic, olive oil, dried oregano, sea salt, and black pepper.
3
Toss the ingredients until evenly coated and roast in the oven for 12-15 minutes until the tomatoes are blistered and the chickpeas are slightly crisp.
4
Carefully remove the dish from the oven and use a spoon to create three small wells in the tomato and chickpea mixture.
5
Pour the liquid egg whites evenly across the base of the dish, then crack one whole egg into each of the created wells.
6
Sprinkle the crumbled feta cheese over the top of the eggs and vegetables.
7
Return the dish to the oven and bake for an additional 8-10 minutes, or until the egg whites are fully opaque and set, but the yolks remain soft.
8
Remove from the oven, garnish with finely chopped fresh parsley, and serve immediately.