YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Cherry tomatoes and chickpeas are roasted until bursting, then baked with eggs and served over a creamy, protein-rich bed of garlicky Greek yogurt.
INGREDIENTS
4 large Eggs
1 cup Cherry tomatoes
0.25 cup Canned chickpeas
1 tsp Extra virgin olive oil
0.5 cup Non-fat Greek yogurt
0.5 oz Feta cheese
1 cup Baby spinach
1 whole Garlic clove
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe skillet or baking dish, toss the cherry tomatoes and chickpeas with olive oil, dried oregano, sea salt, and black pepper.
Roast the mixture for 12 to 15 minutes until the tomatoes have blistered and released their juices.
Remove the skillet from the oven, add the baby spinach, and stir briefly until the leaves are slightly wilted from the residual heat.
Use a spoon to create four small wells in the vegetable mixture and carefully crack one egg into each well.
Return the skillet to the oven and bake for 8 to 10 minutes until the egg whites are fully set but the yolks are still soft.
While the eggs are baking, finely mince the garlic clove and whisk it into the Greek yogurt in a small bowl.
Spread the garlic yogurt onto a serving plate, top with the baked eggs and roasted vegetables, and finish with a garnish of crumbled feta and fresh parsley.