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 plain Greek yogurt; 1 cup cherry tomatoes; 1 cup fresh spinach; 1 oz feta cheese; 0.5 tsp extra virgin olive oil; 0.5 slice sourdough bread; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp 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

Farm-fresh eggs baked in a vibrant nest of blistered cherry tomatoes and wilted spinach, topped with tangy feta for a savory and satisfying breakfast.

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NUTRITION

Protein

43.5g

Fat

35.8g

Carbs

25.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup plain Greek yogurt

1 cup cherry tomatoes

1 cup fresh spinach

1 oz feta cheese

0.5 tsp extra virgin olive oil

0.5 slice sourdough bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes with olive oil, sea salt, black pepper, and garlic powder.
3
Roast the tomatoes for 10 minutes until they begin to blister and release their juices.
4
Remove the dish from the oven and stir in the fresh spinach until it is just wilted from the residual heat.
5
Spread the Greek yogurt in small dollops around the vegetables to create a creamy base.
6
Carefully crack the eggs over the tomato and spinach mixture, then sprinkle the crumbled feta cheese on top.
7
Return the dish to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain jammy.
8
Garnish with freshly chopped parsley and serve immediately with a toasted slice of sourdough bread.