Roasted Tomato Halves with Scrambled Eggs and Feta

Name: Roasted Tomato Halves with Scrambled Eggs and Feta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
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

Juicy roasted tomatoes filled with softly set eggs and tangy feta, creating a vibrant and protein-packed breakfast that satisfies without spiking blood sugar.

Cuisine: American

Category: Breakfast

Prep: 10 minutes. Cook: 15 minutes.

Serves 2.

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

Instructions

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.
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.
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.
Step 4: Remove tomatoes from oven. Spoon scrambled eggs into tomato halves, then sprinkle with 1/4 cup crumbled feta cheese. Serve immediately.