Name: Baked eggs with roasted tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 2/3 cups cherry tomatoes, halved; 2 cloves garlic, minced; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 2 large eggs; 7 large egg whites; 2 tbsp feta cheese, crumbled; 3 1/2 tbsp fresh basil, torn

Nutrition

Per serving

455 calories

Protein: 43g; 38% of calories
Carbs: 24g; 21% of calories
Fat: 21g; 41% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the cherry tomatoes and minced garlic with the olive oil, salt, and pepper until well coated. Roast for 15 minutes until the tomatoes are softened and slightly charred.
Transfer the roasted tomatoes and any juices from the pan into a 10-inch ovenproof skillet, spreading them into an even layer. Use a spoon to create two small wells in the tomato mixture.
Carefully crack the whole egg into each well. Pour the egg whites into the skillet around the yolks, being careful not to cover them. Sprinkle the feta cheese over the top. Bake at 400°F for 10 to 15 minutes, checking often, until the egg whites are opaque and no longer jiggle but the yolks are still soft. If the whites are still runny, bake for 2 minutes more.
Remove the skillet from the oven. Top the baked eggs with the fresh basil and serve hot.

Nutrition

Ingredients

Instructions

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