Name: Boiled Eggs with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 medium sweet potato; 0.75 cup non-fat Greek yogurt; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika; 1 tsp fresh chives

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

YOUR SOLIN GENERATED RECIPE

Boiled Eggs with Roasted Sweet Potatoes

Oven-roasted sweet potato cubes paired with protein-packed soft-boiled eggs and a creamy, zesty Greek yogurt dip for a satisfyingly savory breakfast.

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NUTRITION

Protein

45.9g

Fat

26g

Carbs

27.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 medium sweet potato

0.75 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
2
Peel the sweet potato and dice it into uniform 1/2-inch cubes to ensure even roasting.
3
In a bowl, toss the sweet potato cubes with extra virgin olive oil, smoked paprika, and a pinch of sea salt.
4
Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until tender and golden brown.
5
While the potatoes roast, bring a medium pot of water to a rolling boil.
6
Carefully lower the eggs into the boiling water and cook for 7 minutes for jammy yolks or 9 minutes for hard-boiled.
7
Immediately transfer the eggs to an ice bath for 3 minutes to stop the cooking process, then peel and halve them.
8
In a small ramekin, whisk together the Greek yogurt, remaining sea salt, black pepper, and finely chopped fresh chives.
9
Plate the warm roasted sweet potatoes and eggs alongside the creamy yogurt dip and enjoy immediately.