Roasted Tomato Halves with Scrambled Eggs and Feta

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Juicy roasted tomatoes filled with softly set eggs and tangy feta, creating a vibrant and protein-packed breakfast that satisfies without spiking blood sugar. This American-inspired recipe (vegetarian, low-carb), ready in about 25 minutes, combines tomatoes, unsalted butter, eggs into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium, halved tomatoes
• 2 tbsp unsalted butter
• 4 large eggs
• 1/4 cup, crumbled feta cheese
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Cut each tomato in half lengthwise, then scoop out seeds and pulp with a spoon. Place halves cut-side up on a parchment-lined baking sheet.
2. Step 2: Season tomatoes with 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano. Roast for 15 minutes until edges are golden and tender.
3. Step 3: Melt 2 tbsp unsalted butter in a nonstick skillet over medium-low heat. Add 4 large eggs and cook, stirring gently with a spatula, until softly set but still moist, about 3-4 minutes. Season with pinch of salt and pepper.
4. Step 4: Remove tomatoes from oven. Spoon scrambled eggs into tomato halves, then sprinkle with 1/4 cup crumbled feta cheese. Serve immediately.