KETO ITALIAN EGGS IN PURGATORY

Recipe Credit: (https://beautyandthefoodie.com/low-carb-italian-eggs-in-purgatory/)

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 sauce, like this one
• 2 fresh basil leaves, torn in pieces
• 1 tbsp olive oil
• ⅛ tsp dried oregano
• ¼ tsp sea salt
• ¼ tsp pepper
• 5 eggs
• 1 tbsp Italian parsley, chopped *optional
• 1 tbsp optional Parmesan, omit for paleo

DIRECTIONS:

1. In a large deep skillet or frying pan over medium heat add olive oil.
2. Add onions, garlic,  and bell peppers. Stir and cook until onions are translucent (about 5 minutes).
3. Add zucchini and chopped sausages. stir and cook until zucchini softens (about 4 minutes).
4. Add tomato sauce, basil, oregano, salt, and pepper. Stir and continue heating for 3 to 5 minutes, until sauce is bubbling and reducing slightly.
5. Made a well (or depression) with a spoon in the sauce on the outer edges of the pan. Four on the outer edges and one in the middle of the pan.
6. Crack an egg one at a time into each of the 5 wells.
7. Cover pan and turn heat down to low and simmer for about 8 to 12 minutes, or until eggs are cooked as you desire.
8. Top with optional parsley and optional parmesan, then serve.

Nutrition Facts

Low Carb Italian Eggs In Purgatory

Amount Per Serving (1 g)

Calories 219Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 5g25%

Cholesterol 228mg76%

Sodium 822mg34%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 4g4%

Protein 9g18%

* Percent Daily Values are based on a 2000 calorie diet.