Low Carb Italian Eggs in Purgatory

Low Carb Italian Eggs in Purgatory is a delicious and healthy Paleo, low carb, and keto-friendly breakfast dish. This Italian-inspired recipe features eggs poached in a flavorful tomato and pepper sauce, spiced with herbs and red pepper flakes. It's a hearty and satisfying meal that's perfect for starting your day right!

Ingredients:

2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 can 14 ounces crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes adjust to taste
Salt and black pepper to taste
4 large eggs
Fresh basil leaves for garnish

Instructions:

In a large skillet, heat olive oil over medium heat

Add chopped onion and cook until translucent, about 3 minutes

Stir in minced garlic and diced red bell pepper, cooking for another 2 minutes

Add crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper

Stir to combine and let the sauce simmer for 10-15 minutes, allowing it to thicken

Create four small wells in the tomato sauce with a spoon

Crack an egg into each well

Cover the skillet and let the eggs cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny

Garnish with fresh basil leaves and serve hot

Enjoy your Low Carb Italian Eggs in Purgatory!

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