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    Low Carb Italian Eggs In Purgatory

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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.

    This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission.  Disclosure & Privacy Policy.

    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
    Prevent your screen from going dark

    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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    Comments

      4.67 from 3 votes (1 rating without comment)

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      Recipe Rating




    1. Tarah @ What I Gather says

      November 17, 2015 at 10:59 am

      5 stars
      This looks awesome!

      Reply
      • Stacey says

        November 18, 2015 at 8:26 am

        Thank you Tarah 🙂

        Reply
    2. Renee Kohley says

      November 16, 2015 at 5:03 pm

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

      Reply
      • Stacey says

        November 18, 2015 at 8:27 am

        Thank you for your kind words Renee 🙂

        Reply
    3. Bethany @ Athletic Avocado says

      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 says

        November 16, 2015 at 9:04 am

        Thank you Bethany 🙂

        Reply
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