YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Oven-roasted cherry tomatoes and savory ground turkey create a bubbling base for eggs baked until the whites are set and the yolks remain velvety.
INGREDIENTS
4 oz ground turkey
3 large eggs
1 tsp olive oil
1 cup cherry tomatoes
1 cup fresh spinach
1 clove garlic
0.5 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp red pepper flakes
PREPARATION
Preheat oven to 400°F (200°C).
In a small oven-safe skillet, heat olive oil over medium heat and sauté ground turkey and minced garlic until the turkey is browned and cooked through.
Stir in the cherry tomatoes and fresh spinach, cooking for 2 minutes until the spinach begins to wilt and the tomatoes soften.
Transfer the skillet to the oven and roast for 10 minutes until the tomatoes begin to burst and release their juices.
Remove from the oven and use a spoon to create three small wells in the turkey and tomato mixture.
Carefully crack one egg into each well, then sprinkle the entire dish with sea salt, black pepper, and red pepper flakes.
Return the skillet to the oven and bake for 6-8 minutes, or until the egg whites are opaque but the yolks are still soft.
Top with crumbled feta cheese before serving immediately while the dish is hot and bubbling.