YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Oven-baked eggs nestled in a bed of blistered cherry tomatoes and tangy feta, finished with a dollop of creamy Greek yogurt for a velvety texture.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
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 clove garlic
1 tbsp fresh basil
PREPARATION
Preheat your oven to 400°F (200°C) and prepare a small oven-safe skillet or ceramic baking dish.
Place the cherry tomatoes and minced garlic into the dish, drizzling with the extra virgin olive oil and seasoning with sea salt and black pepper.
Roast the tomatoes for 12 minutes until they are soft, blistered, and have released their natural juices.
Remove the dish from the oven and use a spoon to create small wells in the tomato mixture to hold the eggs.
Pour the liquid egg whites into the base of the dish around the tomatoes, then carefully crack the whole eggs into the prepared wells.
Sprinkle the crumbled feta cheese evenly over the top of the egg and tomato mixture.
Return the dish to the oven and bake for 8 to 10 minutes, or until the egg whites are fully opaque and the yolks are cooked to your preference.
Remove from the oven and top with a dollop of nonfat Greek yogurt and freshly chopped basil before serving warm.