Hearty Breakfast:

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