YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Fresh cherry tomatoes and eggs oven-baked in a cast-iron skillet until the yolks are velvety, finished with a sprinkle of tangy feta and aromatic basil.
INGREDIENTS
1 cup cherry tomatoes
1 tsp extra virgin olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
4 large eggs
0.5 cup liquid egg whites
1 oz feta cheese
1 tbsp fresh basil
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe cast-iron skillet, toss the cherry tomatoes with olive oil, minced garlic, sea salt, and black pepper.
Roast the tomatoes in the oven for 10 to 12 minutes until they begin to burst and release their juices.
Remove the skillet from the oven and carefully pour the liquid egg whites into the spaces between the tomatoes.
Crack the four whole eggs into the skillet, spacing them evenly on top of the tomato and egg white mixture.
Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully opaque and the yolks reach your desired level of doneness.
Remove from the oven and immediately sprinkle with crumbled feta cheese and chiffonade-cut fresh basil before serving.