Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.5 cup liquid egg whites; 1 cup cherry tomatoes; 0.5 tsp extra virgin olive oil; 1 tsp balsamic vinegar; 1 oz feta cheese; 0.5 cup non-fat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 clove garlic; 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

Savory eggs baked in a vibrant nest of blistered balsamic tomatoes and garlic, topped with tangy feta and a dollop of creamy Greek yogurt for a protein-packed start.

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NUTRITION

Protein

46.3g

Fat

21.1g

Carbs

16.7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

0.5 tsp extra virgin olive oil

1 tsp balsamic vinegar

1 oz feta cheese

0.5 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

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 baking dish, toss the cherry tomatoes and minced garlic with olive oil, balsamic vinegar, sea salt, black pepper, and dried oregano.
3
Roast the tomato mixture for 10-12 minutes until the tomatoes begin to burst and release their juices.
4
Remove the skillet from the oven and carefully stir the liquid egg whites into the tomato juices.
5
Crack the 4 whole eggs on top of the mixture, spacing them evenly apart.
6
Sprinkle the crumbled feta cheese over the eggs and tomatoes.
7
Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
8
Garnish with freshly chopped parsley and serve immediately with a dollop of Greek yogurt on the side.