Italian Eggs in Purgatory

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!

Recipe Tips

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!

• Chorizo Shakshuka
• Tuna Shakshuka
• Spinach & Feta Shakshuka
• Bloody Mary Veggie Shakshuka
• Bacon, Egg & Brussels Sprout Hash
• Egg & Vegetable Skillet
• Taco Skillet
• Mexican Breakfast Skillet

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Step-by-step

1. Prepare all the ingredients you'll need. Mince the garlic and slice the onion.

2. 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.

   

3. 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.

   

4. 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.)

5. 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.

6. Sprinkle with grated parmesan cheese. You can optionally place the skillet (if ovenproof) under a broiler to crisp up.

   

7. 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.

   

Recipe

Italian Eggs in Purgatory

★★★★★5.0 (7 ratings)

Looking for a tasty and nutritious breakfast or brunch recipe? Try Eggs in Purgatory, a low-carb, high-protein ...

Hands on

10m

Overall

20m

Servings

2

7.6 g

Net carbs

25.3 g

Protein

37.2 g

Fat

480

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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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

Instructions

1. Prepare all the ingredients you'll need. Mince the garlic and slice the onion.

2. 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.

3. 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.

4. 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.)

5. 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.

6. Sprinkle with grated parmesan cheese. You can optionally place the skillet (if ovenproof) under a broiler to crisp up.

7. 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.

Nutrition per serving, 2 eggs + veggies

Carbs 7%Protein 22%Fat 71% of calories

Net carbs

7.6 g

Total carbs

11.8 g

Fiber

4.1 g

Sugars

7.3 g

Protein

25.3 g

Fat

37.2 g

Saturated fat

9.6 g

Calories

480 kcal

Sodium

757 mg · 32.9% RDA

Magnesium

53 mg · 13.3% RDA

Potassium

750 mg · 37.5% EMR

Nutrition by ingredient

Per 2 eggs + veggies	Net carbs	Protein	Fat	kcal
Olive oil, extra virgin	0 g	0 g	13.5 g	119
Garlic, fresh	0.9 g	0.2 g	0 g	4
Onion, red, fresh	1 g	0.2 g	0 g	6
Tomatoes, canned (unsweetened)	3.1 g	1.6 g	0.5 g	32
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	0
Egg, duck, whole, fresh, raw	2 g	17.9 g	19.3 g	259
Parmesan cheese	0.5 g	5.4 g	3.9 g	59
Basil, fresh	0 g	0.1 g	0 g	1
Total	7.6 g	25.3 g	37.2 g	480

Serving size 2 eggs + veggies

• Gluten free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian