Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup liquid egg whites; 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.5 cup tomato puree; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 clove garlic; 2 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

Oven-baked eggs nestled in a savory pool of roasted tomatoes and melted feta, creating a bubbly and fragrant Mediterranean-inspired dish.

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NUTRITION

Protein

46.8g

Fat

26.9g

Carbs

20.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 oz feta cheese

0.5 cup tomato puree

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

2 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Place the cherry tomatoes and minced garlic into a small oven-safe skillet or ceramic baking dish.
3
Drizzle with the extra virgin olive oil and sprinkle with sea salt and black pepper, tossing to coat the tomatoes evenly.
4
Roast the tomatoes for 12 minutes until they are soft and the skins begin to blister.
5
Remove the dish from the oven and stir in the tomato puree and dried oregano to create a base sauce.
6
Pour the liquid egg whites into the tomato base, then carefully crack the whole eggs on top.
7
Sprinkle the crumbled feta cheese evenly over the egg and tomato mixture.
8
Return the skillet to the oven and bake for 10 to 14 minutes, or until the whites are set and the yolks are cooked to your desired consistency.
9
Garnish with fresh chopped parsley and serve immediately while hot.