YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Fresh cherry tomatoes and spinach roasted until blistered, then baked with protein-rich eggs and salty feta for a vibrant, savory breakfast.
INGREDIENTS
4 large pasture-raised eggs
0.5 cup nonfat Greek yogurt
0.5 oz feta cheese
1 cup cherry tomatoes
1 cup fresh spinach
0 tsp extra virgin olive oil
0 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
1 clove garlic
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe skillet or ceramic baking dish, combine the cherry tomatoes, minced garlic, olive oil, dried oregano, sea salt, and black pepper.
Roast the tomato mixture for 10 to 12 minutes until the tomatoes begin to burst and release their juices.
Remove the dish from the oven and stir in the fresh spinach until it is just wilted from the residual heat.
Use a spoon to create four small wells in the vegetable mixture and carefully crack one egg into each well.
Return the dish to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
Remove from the oven and sprinkle with crumbled feta cheese.
Serve immediately with a side of nonfat Greek yogurt for dipping and a toasted slice of sprouted grain bread.