Eggs In Purgatory
This is a easy, but delicious breakfast dish consisting of flavored tomato sauce in which eggs are simmered until your desired doneness. 7 ingredients. 25 minutes. Gluten-Free. Low-Carb. Keto.
- 1 can diced tomato
- 6 eggs
- 2 tablespoon butter
- ½ tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoon 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.
Calories: 174kcal | Carbohydrates: 5g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 262mg | Sodium: 195mg | Potassium: 284mg | Fiber: 1g | Sugar: 3g | Vitamin A: 671IU | Vitamin C: 10mg | Calcium: 108mg | Iron: 2mg