YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Large eggs and whites baked until set in a skillet of blistered cherry tomatoes and wilted spinach, topped with a creamy dollop of Greek yogurt and tangy feta.
INGREDIENTS
1 cup cherry tomatoes
1 clove garlic
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
1 cup fresh spinach
0.5 cup egg whites
3 large eggs
0.5 oz feta cheese
0.5 cup plain Greek yogurt
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe cast iron skillet, combine the cherry tomatoes and minced garlic with olive oil, sea salt, black pepper, and dried oregano.
Roast the tomatoes for 12 minutes until they are blistered and have released some of their juices.
Remove the skillet from the oven and stir in the fresh spinach until it is just wilted from the heat.
Pour the egg whites into the skillet, then carefully crack the whole eggs on top of the tomato and spinach mixture, spacing them evenly.
Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are opaque and set but the yolks remain slightly runny.
Remove from the oven, sprinkle with crumbled feta cheese, and serve immediately with a dollop of Greek yogurt on the side.