Low Carb Italian Eggs In Purgatory

Low Carb Italian Eggs In Purgatory-

A grain free, paleo and low carb breakfast dish.

Low Carb Italian Eggs in Purgatory are a fun, all in one skillet, and tasty way to jazz up breakfast. Eggs that are steamed in an Italian meat and veggie sauce.

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’m thinking 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:

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 sauce, like this one
• 2 fresh basil leaves, torn in pieces
• 1 tbsp olive oil
• ⅛ tsp dried oregano
• ¼ tsp sea salt
• ¼ tsp pepper
• 5 eggs
• 1 tbsp Italian parsley, chopped *optional
• 1 tbsp 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 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.

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5 from 2 votes

Low Carb Italian Eggs In Purgatory

Course gluten free, keto, paleo. low carb

Cuisine breakfast

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 5

Calories 219kcal

Author Stacey

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 sauce like this one
• 2 leaves fresh basil torn in pieces
• 1 tbsp olive oil
• ⅛ tsp dried oregano
• ¼ tsp sea salt
• ¼ tsp pepper
• 5 eggs
• 1 tbsp Italian parsley chopped *optional
• 1 tbsp 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.

Nutrition

Serving: 1g | Calories: 219kcal | Carbohydrates: 7g | Protein: 9g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 228mg | Sodium: 822mg | Fiber: 2g | Sugar: 4g

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