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 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'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.
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 sauce, like this one
- 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:
- 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 3 to 5 minutes, until sauce is bubbling and reducing slightly.
- 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.
- Crack an egg one at a time into each of the 5 wells.
- 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.
- 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:
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 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.
Tarah @ What I Gather
This looks awesome!
Stacey
Thank you Tarah 🙂
Renee Kohley
This looks so delicious! I will be trying it soon!
Stacey
Thank you for your kind words Renee 🙂
Bethany @ Athletic Avocado
Such a great hearty and filling breakfast for the whole fam!! My parents would go nuts over this!
Stacey
Thank you Bethany 🙂