YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Cherry tomatoes are roasted until they burst and then baked with protein-rich eggs and tangy feta in this savory, one-pan breakfast skillet.
INGREDIENTS
3 large eggs
0.5 cup egg whites
1 cup cherry tomatoes
1 oz feta cheese
0.5 cup non-fat Greek yogurt
1 tsp extra virgin olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh basil
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe cast iron skillet, combine the cherry tomatoes and minced garlic with the olive oil, sea salt, and black pepper.
Roast the tomatoes in the oven for 10-12 minutes until they are softened and just beginning to burst.
Remove the skillet from the oven and use a spoon to create small wells in the tomato mixture.
Pour the egg whites into the skillet first, then carefully crack the whole eggs into the prepared wells.
Sprinkle the crumbled feta cheese evenly over the eggs and tomatoes.
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.
Top the dish with a dollop of Greek yogurt and fresh basil leaves before serving warm.