Hearty Breakfast:

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 Eggs
Servings: 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