Baked Eggs with Roasted Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes

Savory eggs baked in a vibrant nest of blistered cherry tomatoes and wilted spinach, topped with tangy feta for a creamy finish.

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NUTRITION

578kcal
Protein
56.8g
Fat
31.0g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 cup cherry tomatoes

1 cup baby spinach

0.5 cup non-fat Greek yogurt

0.5 oz feta cheese

1 tsp extra virgin olive oil

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small oven-safe skillet or ramekin, toss the cherry tomatoes with olive oil, dried oregano, sea salt, and black pepper.

  • 3

    Roast the tomatoes in the oven for 10-12 minutes until they begin to burst and release their juices.

  • 4

    Remove the skillet from the oven and stir in the baby spinach until it is just wilted from the residual heat.

  • 5

    Create four small wells in the tomato and spinach mixture and carefully crack one egg into each well.

  • 6

    Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are set but the yolks remain slightly runny.

  • 7

    Remove from the oven and sprinkle the crumbled feta cheese over the top.

  • 8

    Serve the baked eggs immediately with a side of non-fat Greek yogurt and a toasted slice of sprouted grain bread for a complete, protein-packed meal.

Baked Eggs with Roasted Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes

Savory eggs baked in a vibrant nest of blistered cherry tomatoes and wilted spinach, topped with tangy feta for a creamy finish.

NUTRITION

578kcal
Protein
56.8g
Fat
31.0g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 cup cherry tomatoes

1 cup baby spinach

0.5 cup non-fat Greek yogurt

0.5 oz feta cheese

1 tsp extra virgin olive oil

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small oven-safe skillet or ramekin, toss the cherry tomatoes with olive oil, dried oregano, sea salt, and black pepper.

  • 3

    Roast the tomatoes in the oven for 10-12 minutes until they begin to burst and release their juices.

  • 4

    Remove the skillet from the oven and stir in the baby spinach until it is just wilted from the residual heat.

  • 5

    Create four small wells in the tomato and spinach mixture and carefully crack one egg into each well.

  • 6

    Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are set but the yolks remain slightly runny.

  • 7

    Remove from the oven and sprinkle the crumbled feta cheese over the top.

  • 8

    Serve the baked eggs immediately with a side of non-fat Greek yogurt and a toasted slice of sprouted grain bread for a complete, protein-packed meal.