Eggs in Purgatory

Just in time for Halloween, this is a new version of a pre-low-carb favorite of mine. I love the slightly sweet, spicy tomato sauce and the warm, comforting eggy-goodness. 

It's a great savory dish, and with a name like Eggs in Purgatory, it's a spooky-appropriate dinner for the end of October. 

Tomatoes are technically a fruit, and they become even sweeter when cooked, so I've used a splash of tomatoes, along with several other vegetables such as mushrooms and zucchini to make a rich, lower carb stew. 

If your blood glucose levels are sensitive to tomatoes, please eat a minimum of the sauce, or skip this recipe completely. I won't be offended. We're all in this for our health and we're all unique in our specific needs. 

My standard serving is 2 eggs with 1/2 cup sauce, along with a small salad. If I need more protein, I'll add some pan fried sausage, beef or chicken (usually trying to stick with 20-30 grams of protein for each lunch and dinner).

1 eggs = 6 grams protein

60 grams of beef = 12 grams protein

60 grams chicken breast = 16 grams protein

This recipe involves some chopping/prep ahead of time. I try to keep chopped onion in my freezer, ready to use. You can also substitute a can of diced tomatoes instead of fresh (check the label for added ingredients!) The good thing is, with one skillet, this recipe comes together quickly. 

In my house, we fight over the eggs, so only sauce is left. Leftovers re-heat well and extra sauce makes a great topping for meat or more eggs. Perfect for breakfast!


Eggs in Purgatory 

Makes 4 servings. Serving Size: 2 eggs with 1/2 cup sauce. 259 calories, 19g fat, 9g carbs, 14g protein.

 

2 Tbsp / 26g Coconut Oil (For those who do not care for coconut, refined coconut oil has a neutral, non-coconut taste)

7 oz / 200g Button Mushrooms, sliced

14 oz / 400g Tomatoes, diced

26 oz / 670g Zucchini (I prefer half grated and half cubed for the best final texture)

4.25 oz / 120g Yellow Onion, chopped

3 Tbsp / 60g Tomato Paste

1 Tbsp / 15g Southwest Seasoning (If you don't like spicy, please cut this back to 1/2 Tbsp)

1 Tbsp / 8g Provenzal (3 tsp dried parsley flakes w/ 1 tsp dried garlic)

8 Medium Eggs

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Preheat oil in a large skillet over medium heat. Add onions and mushrooms, and cook until onions are translucent, approx. 5 minutes. 

Add zucchini, tomatoes, tomato paste, Southwest Seasoning and Provenzal. Stir to combine.  

Cook over medium heat for 15 minutes, stirring occasionally. 

With a spoon, smooth the surface of the sauce and then make small indentations for the eggs.

Crack each egg into it's own indentation within the sauce, and cook WITHOUT STIRRING for another 10 minutes  or until the eggs are done to your preference. The eggs are poached within the sauce. 

One egg, 1/2 cup sauce and 70g beef Tenderloin

One egg, 1/2 cup sauce and 70g beef Tenderloin


Let us know what you think in the comments below. If you like it, tell us!