Mediterranean Baked Eggs with Roasted Tomatoes and Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Mediterranean Baked Eggs with Roasted Tomatoes and Chickpeas

YOUR SOLIN GENERATED RECIPE

Mediterranean Baked Eggs with Roasted Tomatoes and Chickpeas

Oven-roasted cherry tomatoes and chickpeas form a savory base for eggs baked until the whites are set and the yolks remain velvety and rich.

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NUTRITION

549kcal
Protein
44.9g
Fat
28.8g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

0.5 cup canned chickpeas

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

1 tbsp fresh parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small oven-safe skillet or ceramic baking dish, combine the cherry tomatoes, chickpeas, minced garlic, olive oil, sea salt, black pepper, and dried oregano.

  • 3

    Roast the tomato and chickpea mixture for 12 to 15 minutes until the tomatoes begin to burst and sizzle.

  • 4

    Carefully remove the dish from the oven and pour the liquid egg whites over the roasted vegetables, stirring gently to combine with the juices.

  • 5

    Use a spoon to create three small wells in the mixture and crack one whole egg into each well.

  • 6

    Sprinkle the crumbled feta cheese evenly over the top of the dish, avoiding the yolks.

  • 7

    Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks are still slightly runny.

  • 8

    Remove from the oven, garnish with fresh chopped parsley, and serve immediately while hot.

Mediterranean Baked Eggs with Roasted Tomatoes and Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Mediterranean Baked Eggs with Roasted Tomatoes and Chickpeas

YOUR SOLIN GENERATED RECIPE

Mediterranean Baked Eggs with Roasted Tomatoes and Chickpeas

Oven-roasted cherry tomatoes and chickpeas form a savory base for eggs baked until the whites are set and the yolks remain velvety and rich.

NUTRITION

549kcal
Protein
44.9g
Fat
28.8g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

0.5 cup canned chickpeas

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

1 tbsp fresh parsley

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small oven-safe skillet or ceramic baking dish, combine the cherry tomatoes, chickpeas, minced garlic, olive oil, sea salt, black pepper, and dried oregano.

  • 3

    Roast the tomato and chickpea mixture for 12 to 15 minutes until the tomatoes begin to burst and sizzle.

  • 4

    Carefully remove the dish from the oven and pour the liquid egg whites over the roasted vegetables, stirring gently to combine with the juices.

  • 5

    Use a spoon to create three small wells in the mixture and crack one whole egg into each well.

  • 6

    Sprinkle the crumbled feta cheese evenly over the top of the dish, avoiding the yolks.

  • 7

    Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks are still slightly runny.

  • 8

    Remove from the oven, garnish with fresh chopped parsley, and serve immediately while hot.