If you've been following me for some time, you know I LOVE Shakshuka. It's one of my go-to breakfast dishes that's hearty, flavorful, and packed with nutrition. However, today I want to introduce you to a similar dish with an Italian twist: Eggs in Purgatory.
Like Shakshuka, Eggs in Purgatory features eggs cooked in a delicious tomato sauce. But a few tweaks and the addition of Parmesan, this dish takes on a whole new level of flavor. Plus, using tinned tomatoes makes it even easier to prepare, as you'll always have them on hand.
Not only is Eggs in Purgatory a tasty meal, but it's also low in carbs and high in protein, making it perfect for anyone following a low-carb diet. Additionally, duck eggs, which have a larger yolk, are known for being more satisfying than chicken eggs, making them the perfect choice for this recipe.
So if you're a fan of Shakshuka or just looking for a flavorful and healthy breakfast option, give Eggs in Purgatory a try. You won't be disappointed!
To top this easy breakfast dish off, you can add truffle oil for an indulgent twist and/or red pepper flakes for a bit of heat.
You can serve these Eggs Purgatory on their own or with our 90 Second Keto Bread which makes it an even more satisfying and nutritious way to start your day.
If you don't have any duck eggs, feel free to use the same amount of jumbo chicken eggs, or 6 medium-large eggs.
Love to try more similar low-carb breakfast options? Give these recipes a try!
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Serving size 2 eggs + veggies
Allergy information for Italian Eggs in Purgatory
✔ Gluten free
✔ Nut free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving, 2 eggs + veggies)
Net carbs7.2 grams
Calories from carbs 7%, protein 20%, fat 73%
Total carbs11.3 gramsFiber4.1 gramsSugars7.2 gramsSaturated fat7.2 gramsSodium530 mg(23% RDA)Magnesium47 mg(12% RDA)Potassium737 mg(37% EMR)
Ingredients (makes 2 servings)
- 2 tbsp extra virgin olive oil or avocado oil (30 ml)
- 2 cloves garlic, minced
- 1/2 red onion, chopped or sliced (30 g/ 1.1 oz)
- 1 can tomatoes (400 g/ 14.1 oz)
- good pinch of sea salt and black pepper
- 4 duck eggs or chicken eggs
- 1/3 cup grated Parmesan or hard Italian cheese (30 g/ 1.1 oz)
- fresh basil or parsley, to taste
- Optional: truffle oil and/or red pepper flakes to serve
- Prepare all the ingredients you'll need. Mince the garlic and slice the onion.
- Grease a medium skillet with olive oil and cook the onion on medium-high until fragrant and lightly browned for 3-5 minutes. Add the minced garlic and cook for another 30 seconds.
- Add the tinned tomatoes (break with a spatula if they are not chopped). Add a good pinch of salt and pepper and stir to combine. Reduce the heat to medium-low and cook for 3-5 minutes.
- Using a spatula, create a small well. Crack one egg into the well and repeat for the remaining eggs. (It's better if you crack the eggs one by one into a small bowl before tipping in.)
- Reduce the heat to medium and cook until the whites are opaque and the yolks are still runny. You can cover it with a lid to speed it up or place it under a broiler and cook for a few minutes.
- Sprinkle with grated parmesan cheese. You can optionally place the skillet (if ovenproof) under a broiler to crisp up.
- Sprinkle with fresh herbs such as basil or parsley. You can also add a few drops of white or black truffle oil. Serve immediately while still warm, on its own or with our 90 Second Keto Bread.
Ingredient nutritional breakdown (per serving, 2 eggs + veggies)
|0.9 g||0.2 g||0 g||4 kcal|
|Onion, red, fresh|
|1 g||0.2 g||0 g||6 kcal|
|Olive oil, extra virgin|
|0 g||0 g||13.5 g||119 kcal|
|Tomatoes, canned (unsweetened)|
|3.1 g||1.6 g||0.5 g||32 kcal|
|Salt, sea salt|
|0 g||0 g||0 g||0 kcal|
|Pepper, black, spices|
|0.1 g||0 g||0 g||0 kcal|
|Egg, duck, whole, fresh, raw|
|2 g||17.9 g||19.3 g||259 kcal|
|0 g||0.3 g||0.2 g||3 kcal|
|0 g||0.1 g||0 g||1 kcal|
|Total per serving, 2 eggs + veggies|
|7.2 g||20.3 g||33.6 g||425 kcal|
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