Hearty Breakfast:

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.