NUTRITION

SERVINGS

INGREDIENTS

1 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

0.5 cup non-fat plain Greek yogurt

4 large eggs

0.75 oz feta cheese

1 slice sprouted grain bread

1 tsp fresh chives

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 olive oil, sea salt, and black pepper.

• 3

  Roast the tomatoes for 10-12 minutes until they are soft and the skins begin to blister.

• 4

  Remove the dish from the oven and stir in the baby spinach, allowing the residual heat to wilt the leaves slightly.

• 5

  Gently stir the Greek yogurt into the tomato and spinach mixture to create a creamy, protein-rich base.

• 6

  Using the back of a spoon, create four small wells in the mixture and carefully crack one egg into each well.

• 7

  Sprinkle the crumbled feta cheese evenly over the top of the eggs and vegetables.

• 8

  Place the dish back into the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain jammy.

• 9

  While the eggs bake, toast the sprouted grain bread until golden and crisp.

• 10

  Garnish the baked eggs with freshly chopped chives and serve immediately with the toasted bread for dipping.