Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 large eggs; 1 cup cherry tomatoes; 1 oz feta cheese; 0.5 cup nonfat Greek yogurt; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh basil; 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

Oven-baked cherry tomatoes and eggs are cooked until the yolks are velvety, creating a vibrant dish topped with tangy feta, fresh basil, and creamy Greek yogurt.

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NUTRITION

Protein

48.7g

Fat

36.4g

Carbs

15.6g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 cup cherry tomatoes

1 oz feta cheese

0.5 cup nonfat Greek yogurt

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F and prepare a small cast-iron skillet or oven-safe baking dish.
2
Add the cherry tomatoes and minced garlic to the skillet, drizzling with extra virgin olive oil and seasoning with sea salt and black pepper.
3
Roast the tomatoes for 12 minutes until they are blistered and have released their sweet juices into the pan.
4
Carefully remove the skillet and use a spoon to make five small indentations in the tomato mixture.
5
Crack each egg into a well, then sprinkle the crumbled feta cheese evenly over the top of the dish.
6
Place the skillet back into the oven for 8 minutes, or until the whites are just set while the yolks remain beautifully runny.
7
Finish with a sprinkle of fresh basil and serve immediately alongside a dollop of nonfat Greek yogurt for a creamy, high-protein boost.