Roasted Tomato Halves with Scrambled Eggs and Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 breakfast (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.

★ 4.4 (8 ratings) Prep: 10 min Cook: 15 min Serves 2 American cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

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.

Frequently asked questions

How long does Roasted Tomato Halves with Scrambled Eggs and Feta take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Roasted Tomato Halves with Scrambled Eggs and Feta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Roasted Tomato Halves with Scrambled Eggs and Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Tomato Halves with Scrambled Eggs and Feta for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Tomato Halves with Scrambled Eggs and Feta vegetarian?

Yes — this recipe is tagged vegetarian, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes