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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.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Breakfast, keto
Cuisine:
Italian
Keyword:
keto egg recipes, keto eggs in purgatory, low carb italian eggs in purgatory
Servings:
5
Calories:
219
kcal
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 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
US Customary
-
Metric
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:
1
egg portion
|
Calories:
219
kcal
|
Carbohydrates:
7
g
|
Protein:
9
g
|
Fat:
16
g
|
Saturated Fat:
5
g
|
Trans Fat:
0
g
|
Cholesterol:
228
mg
|
Sodium:
822
mg
|
Fiber:
2
g
|
Sugar:
4
g