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; 1 cup cherry tomatoes; 0.75 cup non-fat Greek yogurt; 1 oz feta cheese; 1 slice sprouted grain bread; 1 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 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

Large eggs baked in a vibrant nest of blistered cherry tomatoes and tangy feta, served over a creamy yogurt base for a silky finish.

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NUTRITION

Protein

47.1g

Fat

27.6g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup cherry tomatoes

0.75 cup non-fat Greek yogurt

1 oz feta cheese

1 slice sprouted grain bread

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp 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 extra virgin olive oil, minced garlic, dried oregano, sea salt, and black pepper.
3
Roast the tomatoes in the oven for 15 minutes until they are blistered and have released some of their juices.
4
Remove the skillet from the oven and use a spoon to create three small wells in the tomato mixture.
5
Carefully crack one egg into each well and sprinkle the crumbled feta cheese over the egg whites.
6
Place the skillet back into the oven and bake for 8 to 10 minutes, or until the whites are set but the yolks are still runny.
7
While the eggs bake, spread the non-fat Greek yogurt onto the base of a shallow bowl or plate.
8
Carefully transfer the baked eggs and tomatoes onto the yogurt base, garnish with fresh parsley, and serve immediately with a toasted slice of sprouted grain bread.