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 egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 1 tsp olive oil; 1 slice sourdough bread; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh parsley; 1 clove garlic

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

Fresh cherry tomatoes and eggs baked until bubbly and golden, served with a side of tangy feta and toasted sourdough for a satisfying crunch.

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NUTRITION

Protein

47.7g

Fat

27.6g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

1 cup cherry tomatoes

1 oz feta cheese

1 tsp olive oil

1 slice sourdough bread

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 clove garlic

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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 and minced garlic with olive oil, sea salt, and black pepper.
3
Roast the tomatoes for 12 minutes until they begin to burst and release their aromatic juices.
4
Remove the dish from the oven and carefully pour in the egg whites, then crack the three whole eggs directly on top of the tomato mixture.
5
Sprinkle the crumbled feta cheese evenly around the eggs, being careful not to break the yolks.
6
Return the skillet to the oven and bake for 8 to 10 minutes, or until the whites are opaque and set but the yolks remain velvety.
7
Garnish with freshly chopped parsley and serve immediately with a slice of toasted sourdough bread.