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Low Carb Italian Eggs In Purgatory

15 November, 2015 by Stacey 6 Comments

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Low Carb Italian Eggs In Purgatory-

Low carb Italian eggs in purgatory are a savory,  grain-free, keto, low-carb breakfast dish with a paleo option.

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Low carb Italian Eggs in Purgatory- Grain free, paleo, and low carbPin

Low Carb Italian Eggs in Purgatory is a fun, all-in-one skillet, and tasty way to jazz up breakfast. Eggs that are steamed in a marinara sauce with Italian sausage and veggies.

These are grain-free, paleo, low carb, and keto. Made in one big skillet. I used a cast-iron skillet,  and I actually used two small cast iron skillets, because I could not find the big one.

I think we took it on a camping trip and it did not come home. It is, however, much easier to use one bigger skillet for this dish.

Low Carb Italian Eggs in Purgatory- Paleo, low carb and keto.Pin
Low Carb Italian Eggs in Purgatory- grain free, paleo and low carbPin

This keto veggie breakfast biscuit would pair well with this dish.

Low Carb Italian Eggs in Purgatory:

Ingredients:

  • 5 small breakfast sausage links, pre-cooked and chopped
  • ½ cup diced zucchini
  • ¼ cup minced onion
  • ⅓ cup diced red bell pepper
  • 2 cloves garlic, peeled and minced
  • 1 ½ cup tomato puree or marinara sauce, like this one Easy Keto Marinara Sauce
  • 2 fresh basil leaves, torn into pieces
  • 1 tablespoon olive oil
  • ⅛ tsp dried oregano
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper
  • 5 eggs
  • 1 tablespoon Italian parsley, chopped *optional
  • 1 tablespoon optional Parmesan, omit for paleo

Directions:

  1. In a large deep skillet or frying pan over medium heat add olive oil.
  2. Add onions, garlic,  and bell peppers. Stir and cook until onions are translucent (about 5 minutes).
  3. Add zucchini and chopped sausages. stir and cook until zucchini softens (about 4 minutes).
  4. Add tomato sauce, basil, oregano, salt, and pepper. Stir and continue heating for 3 to 5 minutes, until sauce is bubbling and reducing slightly.
  5. Made a well (or depression) with a spoon in the sauce on the outer edges of the pan. Four on the outer edges and one in the middle of the pan.
  6. Crack an egg one at a time into each of the 5 wells.
  7. Cover pan and turn the heat down to low and simmer for about 8 to 12 minutes, or until eggs are cooked as you desire.
  8. Top with optional parsley and optional parmesan, then serve.

Nutritional Data (includes all ingredients, even the optional ones): Servings: 5, Serving size: 1, Cal: 219,  Carbs: 7 g, Net Carbs: 5 g,  Fiber: 2 g, Protein: 9 g, Fat: 16 g, Sugars; 4 g.

Printable Recipe Card Below:

📖 Printable Recipe Card

Low carb Italian Eggs in Purgatory- Grain free, paleo, and low carbPin

Low Carb Italian Eggs In Purgatory

Stacey
Low carb Italian eggs in purgatory are a savory,  grain-free, keto, low carb breakfast dish with a paleo option.
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Breakfast, keto
Cuisine Italian
Servings 5
Calories 219 kcal

Ingredients
 
 

  • 5 small breakfast sausage links precooked and chopped
  • ½ cup diced zucchini
  • ¼ cup minced onion
  • ⅓ cup diced red bell pepper
  • 2 cloves garlic peeled and minced
  • 1 ½ cup tomato puree or marnara sauce like this one
  • 2 leaves fresh basil torn in pieces
  • 1 tablespoon olive oil
  • ⅛ teaspoon dried oregano
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper
  • 5 eggs
  • 1 tablespoon Italian parsley chopped *optional
  • 1 tablespoon optional Parmesan omit for paleo

Instructions
 

  • In a large deep skillet or frying pan over medium heat add olive oil.
  • Add onions, garlic, and bell peppers. Stir and cook until onions are translucent (about 5 minutes).
  • Add zucchini and chopped sausages. stir and cook until zucchini softens (about 4 minutes).
  • Add tomato sauce, basil, oregano, salt and pepper. Stir and continue heating for for 3 to 5 minutes, until sauce is bubbling and reducing slightly.
  • Made a well (or depression) with a spoon in the sauce on the the outer edges of the pan. Four on the outer edges and one in the middle of the pan.
  • Crack an egg one at a time into each of the 5 wells.
  • Cover pan and turn heat down to low and simmer for about 8 to 12 minutes, or until eggs are cooked as desired.
  • Top with optional parsley and optional Parmesan, then serve.

*As an Amazon Associate I earn from qualifying purchases.

Nutrition

Serving: 1egg portionCalories: 219kcalCarbohydrates: 7gProtein: 9gFat: 16gSaturated Fat: 5gTrans Fat: 0gCholesterol: 228mgSodium: 822mgFiber: 2gSugar: 4g
Keyword keto egg recipes, keto eggs in purgatory, low carb italian eggs in purgatory
Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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  1. Tarah @ What I Gather

    November 17, 2015 at 10:59 am

    5 stars
    This looks awesome!

    Reply
    • Stacey

      November 18, 2015 at 8:26 am

      Thank you Tarah 🙂

      Reply
  2. Renee Kohley

    November 16, 2015 at 5:03 pm

    5 stars
    This looks so delicious! I will be trying it soon!

    Reply
    • Stacey

      November 18, 2015 at 8:27 am

      Thank you for your kind words Renee 🙂

      Reply
  3. Bethany @ Athletic Avocado

    November 16, 2015 at 4:15 am

    Such a great hearty and filling breakfast for the whole fam!! My parents would go nuts over this!

    Reply
    • Stacey

      November 16, 2015 at 9:04 am

      Thank you Bethany 🙂

      Reply

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