This is a easy, but delicious breakfast dish consisting of flavored tomato sauce in which eggs are poached until your desired doneness. 7 ingredients. 25 minutes. Gluten-Free. Low-Carb. Keto.
Eggs in Purgatory is basically a simpler variation of Shakshuka. The dish is made of eggs poached in a deliciously flavored tomato sauce, topped with parmesan cheese. It is a perfect low-carb and keto breakfast dish.
Where Is Shakshuka From?
If you’re wondering whether Shakshuka is African, the answer is yes. While no one is exactly sure where is it from, or who the inventor is – the dish is mostly likely from North-East African descent, later travelling to Israel.
Is Eggs In Purgatory The Same As Shakshuka?
Both of these easy dishes feature eggs cooked in a flavorful tomato sauce. Eggs in Purgatory, on the other hand, is a much simpler version than Shakshuka. It contains no onions or bell peppers, and is spiced a little differently.
What Do You Serve With Shakshuka or Eggs In Purgatory?
Eggs In Purgatory is traditionally a breakfast dish that is sometimes served with pita bread (see this yummy Keto Pita Recipe from TineKrug.com). It can also be a light, but filling lunch dish when served with a simple salad.
How Long To Poach Eggs?
Contrary to their reputation of being difficult to execute, poached eggs are extremely easy to make! Once you master it, you’ll want to make them all the time – trust me!
The Steps and Pro Tips:
- Fill a saucepan 2/3 with water and bring to a boil. Once it boils, turn down the heat to a simmer. (In the case of Keto Eggs In Purgatory – the water will be tomato sauce instead).
- Use FRESH room temperature eggs. While I usually crack the eggs right into the simmering water, you can crack them into a long-handled measuring cup in order to ease the egg into the water gentler.
- Cook for approximately 3-4 minutes (more when you’re cooking multiple eggs). Try to ensure to water/tomato sauce stays simmering.
- After 3 minutes I use a slotted spoon to gently lift the egg out of the water and gently jiggle the spoon – if the egg whites look a little too jiggly, I put it back for the remaining minutes.
- I also gently press on the yolk with my finger – you want it to have just the slightest firmness on top. Don’t worry – the center will still be soft and runny.
For a more detailed and in-depth look at perfectly poached eggs, check out this great article from thekitchn.com: How To Easily Poach An Egg.
How To Make Keto Eggs In Purgatory:
You just can’t get an easier, and more flavorful breakfast dish made in such a short time! The fact that our Eggs In Purgatory Recipe is made with canned tomatoes, shaves off even more time!
Here’s What You Need:
- Canned Diced Tomatoes
- Salted Butter
- Shredded Parmesan Cheese
- Minced Garlic
- Dried Oregano
- Dried Basil
- Salt and Pepper
- In a large pan, allow the butter to melt over a medium high heat. (Photo 1)
- Add the garlic, oregano and basil and sauté until fragrant. (Photo 1)
- Add the canned tomatoes, salt and pepper and bring to a boil. Allow to cook for 5-10 minutes. (Photo 2)
- Use a spoon to make 6 evenly spaced “dents” in the sauce and then crack the eggs into the dents. Sprinkle with parmesan cheese (Photo 3 & 4)
- Cover the pan and allow to cook for approximately 4-6 minutes. This should be enough time to cook the whites, but leave the yolks runny. (Photo 5)
- The best bet here is to use your own judgement. Since eggs differ in size, you’ll have to look to see if the eggs are done. I like to lift the eggs carefully out of the liquid and jiggle the spoon gently. If the egg whites are cook- they will be fully opaque and not super jiggly. If you tap the yolk, there should be a slight resistance. (Photo 6)
- Sprinkle with more parmesan cheese if desired, and serve the eggs in purgatory immediately.
Looking For More Breakfast Recipes?
We also have a 10 Healthy Recipes with Eggs roundup featuring great recipes from other bloggers.
Did You Make This Recipe?
If you’ve made our Eggs in Purgatory recipe, please leave a comment and a rating. We love hearing your feedback and it greatly helps us improve our recipes.
Eggs In Purgatory
- 1 can diced tomato
- 6 eggs
- 2 tbsp butter
- 1/2 tbsp minced garlic
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp parmesan
- to taste salt and pepper
- Melt the butter in a large skillet over a medium high heat.
- Add the garlic and spices and saute until aromatic.
- Add the canned tomato, salt and pepper. Bring to a boil.
- Lower the temperature to a simmer and cook for about 10-15 minutes.
- Now, use a spoon to create 6 evenly spaced dents in the tomato sauce and crack the eggs into each dents.
- Cover and cook for 4-6 minutes.
- Top with shredded parmesan and serve immediately.
Tips and Tricks:
- The eggs are ready as soon as the whites are completely opaque. I check this by lifting an egg and checking. I also press on the yolk lightly and know it’s ready when there’s a slight resistance.