Name: Baked Eggs with Roasted Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 tsp olive oil; 1 cup jarred roasted red peppers; 0.5 cup tomato puree; 0.75 cup liquid egg whites; 2 large eggs; 1 oz feta cheese; 0.5 cup non-fat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika; 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 Peppers

Savory eggs and egg whites baked in a vibrant tomato and roasted pepper sauce, topped with tangy feta for a protein-packed, bubbling breakfast dish.

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NUTRITION

Protein

51.9g

Fat

21.6g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

1 tsp olive oil

1 cup jarred roasted red peppers

0.5 cup tomato puree

0.75 cup liquid egg whites

2 large eggs

1 oz feta cheese

0.5 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Heat the olive oil in a small oven-safe skillet over medium heat.
3
Slice the jarred roasted red peppers into strips and add them to the skillet, sautéing for 2 minutes.
4
Stir in the tomato puree, smoked paprika, sea salt, and black pepper until the mixture is simmering.
5
Pour the liquid egg whites into the sauce and stir gently to combine the whites with the tomato base.
6
Use the back of a spoon to create two small wells in the mixture and carefully crack the whole eggs into them.
7
Transfer the skillet to the oven and bake for 10-12 minutes, or until the egg whites are opaque and set, but the yolks are still slightly soft.
8
Remove from the oven and garnish with crumbled feta cheese and chopped fresh parsley.
9
Serve the baked eggs immediately with a side of non-fat Greek yogurt for a creamy, high-protein finish.