YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Oven-baked eggs nestled in a bed of blistered cherry tomatoes and tangy feta cheese, served with a dollop of cool Greek yogurt and toasted sprouted bread.
INGREDIENTS
1 cup cherry tomatoes
1 tsp extra virgin olive oil
0.13 tsp sea salt
0.13 tsp black pepper
3 large eggs
1 oz feta cheese
0.75 cup nonfat greek yogurt
1 slice sprouted grain bread
1 tsp fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes with the extra virgin olive oil, sea salt, and black pepper.
Roast the tomatoes in the oven for 10-12 minutes until they are soft and the skins begin to blister.
Remove the dish from the oven and use a spoon to create three small wells among the roasted tomatoes.
Carefully crack one egg into each well, then sprinkle the crumbled feta cheese evenly over the top.
Return the skillet to the oven and bake for another 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
While the eggs are baking, toast the sprouted grain bread until golden brown.
Remove the eggs from the oven, garnish with freshly chopped parsley, and serve immediately with a side of Greek yogurt and the toasted bread.