This low carb 3-ingredient stewed tomatoes and eggs is the kind of hearty breakfast that saw a lot of farm families through lean years. My Uncle Joe swore by this rich, savory meal during tough times, when money was tight but a day’s work still demanded a full belly. It’s nothing fancy—just canned tomatoes, eggs, and a touch of fat to bring it all together—but it fills the kitchen with that bright, tomatoey smell and gives you a warm, satisfying start to the morning. Think of it as a simple Midwestern cousin to shakshuka: humble pantry food, baked until the tomatoes bubble and the egg whites are just set, with golden yolks still soft and runny.
Serve these stewed tomatoes and eggs right in their little foil trays, set on plates to protect the table. A few slices of crisp bacon or a simple sausage patty on the side make this a stick-to-your-ribs breakfast without piling on the carbs. If you’re not strictly low carb, a piece of toast or a biscuit is wonderful for soaking up the rich tomato and egg yolk. A small bowl of cottage cheese or a handful of sliced cucumbers adds a cool, fresh contrast to the warm, savory sauce.
Low Carb Stewed Tomatoes and EggsServings: 2
Ingredients
1 tablespoon butter, divided (or bacon grease, divided, for extra flavor)
1 can (14.5 ounces) diced tomatoes, undrained
4 large eggs
Directions
Preheat your oven to 375°F (190°C). Place two small foil trays (or two 2-cup oven-safe dishes) on a baking sheet for easier handling.
Divide the butter between the two foil trays, about 1/2 tablespoon in each. Place the tray-lined baking sheet in the warming oven for 2–3 minutes, just until the butter melts and lightly coats the bottoms. Remove carefully.
Open the can of diced tomatoes and give it a quick stir. Spoon the tomatoes evenly into the two foil trays, pouring in all the juices. The tomatoes should come up a good inch or so in each tray, making a shallow bed for the eggs.
Slide the trays back into the oven (still on the baking sheet) and bake the tomatoes for 10–12 minutes, until they are bubbling around the edges and starting to thicken slightly. This step helps concentrate the flavor so the dish tastes rich, not watery.
Carefully remove the baking sheet from the oven and set it on a heatproof surface. Using the back of a spoon, make two small wells in the hot tomatoes in each tray, pushing the tomatoes gently aside to create spaces for the eggs.
Crack one egg into a small cup or bowl, then gently pour it into one of the tomato wells. Repeat with the remaining eggs, placing two eggs in each tray. Try to keep the yolks nestled in the wells so they stay mostly centered and visible.
Return the baking sheet with the trays to the oven. Bake for 8–12 minutes, depending on how you like your eggs. Start checking at 8 minutes: the whites should be set and opaque, while the yolks stay bright yellow and slightly jiggly for a runny center. If you prefer firmer yolks, give them another 2–4 minutes.
When done to your liking, carefully remove the trays from the oven and let them sit for 2–3 minutes; the tomatoes will still be bubbling and will thicken a bit as they cool. Serve the stewed tomatoes and eggs right in the foil trays, or slide them gently onto plates, spooning all the rich tomato around and over the eggs.
Variations & Tips
If you have a little more in the pantry, this simple base takes well to small additions. For extra richness, sprinkle a tablespoon of shredded cheddar or Parmesan over each tray during the last 3–4 minutes of baking. A pinch of dried basil, oregano, or crushed red pepper stirred into the tomatoes before baking adds a different personality without changing the low-carb nature of the dish. You can also line the bottom of each tray with a slice of cooked bacon before adding the tomatoes for a smoky, hearty version that feels very much like a farmhouse breakfast. For a slightly creamier texture, add a tablespoon of heavy cream to the tomatoes in each tray before their first bake. If you prefer stovetop cooking, you can simmer the canned tomatoes in a skillet with butter until thick, then make wells and cover the pan to cook the eggs gently over low heat.
Food safety tips: Always crack eggs into a small bowl first to check for shells and freshness before adding to the hot tomatoes. Bake until the egg whites are fully opaque and set; undercooked whites can be unsafe, especially for pregnant individuals, young children, older adults, or anyone with a weakened immune system. Handle the foil trays and baking sheet carefully, as they will be very hot and flexible—use both hands and a sturdy oven mitt. Refrigerate any leftovers within 2 hours and reheat thoroughly before eating, discarding if they have been left at room temperature too long.
