YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes and Carrots
Oven-roasted carrots and tomatoes provide a sweet base for eggs baked to perfection and finished with a dollop of creamy yogurt and sharp melted cheese.
INGREDIENTS
4 large eggs
1 cup cherry tomatoes
1 medium carrot
0.5 cup non-fat Greek yogurt
0.5 oz cheddar cheese
1 slice whole grain bread
0.5 tsp butter
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F.
Dice the carrot into small rounds and halve the cherry tomatoes.
In a small oven-safe skillet, melt the butter over medium heat and toss in the carrots and tomatoes until coated.
Place the skillet in the oven and roast the vegetables for 12 minutes until the carrots are tender and tomatoes are blistered.
Remove the skillet from the oven and use a spoon to create four small wells in the vegetable mixture.
Carefully crack one egg into each well and sprinkle the entire dish with sea salt and black pepper.
Top the eggs with the shredded cheddar cheese and return the skillet to the oven.
Bake for 8 to 10 minutes until the egg whites are fully set but the yolks remain jammy and soft.
While the eggs bake, toast the whole grain bread until golden and crisp.
Serve the baked eggs immediately with a dollop of cold Greek yogurt on top and the toast on the side for dipping.