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; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 4 large eggs; 0.75 cup liquid egg whites; 0.5 oz feta cheese; 1 tbsp fresh basil; 1 pinch red pepper flakes

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-roasted cherry tomatoes and garlic are baked until blistered and sweet with protein-rich eggs and salty feta for a vibrant, savory breakfast.

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NUTRITION

Protein

49.0g

Fat

30.5g

Carbs

11.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

4 large eggs

0.75 cup liquid egg whites

0.5 oz feta cheese

1 tbsp fresh basil

1 pinch red pepper flakes

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or baking dish, toss the cherry tomatoes and minced garlic with extra virgin olive oil, sea salt, and black pepper.
3
Roast the tomatoes for 10-12 minutes until they begin to burst and release their natural juices.
4
Carefully remove the skillet from the oven and pour the liquid egg whites into the spaces around the roasted tomatoes.
5
Crack the 4 large eggs into the skillet, spacing them evenly across the dish.
6
Sprinkle the crumbled feta cheese and a pinch of red pepper flakes over the top of the egg mixture.
7
Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
8
Garnish with fresh torn basil leaves and serve immediately while the dish is warm and fragrant.