Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cherry tomatoes; 1 clove garlic; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 4 large eggs; 1 oz feta cheese; 0.75 cup plain non-fat Greek yogurt

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 roasted until bursting and juicy, then baked with farm-fresh eggs and tangy feta for a vibrant, protein-packed skillet.

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NUTRITION

Protein

49.3g

Fat

34.3g

Carbs

18.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

1 clove garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

4 large eggs

1 oz feta cheese

0.75 cup plain non-fat Greek yogurt

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
In a small oven-safe skillet, toss cherry tomatoes and minced garlic with olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes for 10-12 minutes until they are softened and blistered.
4
Remove the skillet from the oven and create four small wells in the tomato mixture.
5
Carefully crack one egg into each well.
6
Sprinkle crumbled feta cheese over the eggs and return the skillet to the oven.
7
Bake for 8-10 minutes until the egg whites are set but the yolks are still slightly runny.
8
Serve immediately with a side of Greek yogurt for a creamy and protein-rich finish.