Sometime you just want something a little different for dinner. But you don’t want to fuss. Well low-carb eggs in purgatory fit the bill! I paired ours with some leftover sausage for a meal that had my husband all but licking his plate!
As you can see in the video below it is super easy to make this egg dish, yet your friends, family and guests will think that you really fussed!
I didn’t have all of the ingredients that The Domestic Geek suggested so true to form I tweaked the recipe to fit what I did have in the house!
Here’s a quick collage of my Instagram InstaStory I made when I threw together some low-carb Eggs in Purgatory for dinner last night. As you can see I did have spinach in the house so yes, I wilted it into the dish along with a can of mushrooms!
- 1 tbsp olive oil
- 1 small sweet onion, finely diced
- 2 cloves garlic, minced
- 3 to 4 small colored peppers; diced
- 2 14oz can diced tomatoes
- 6 eggs
- Salt and pepper to taste
- Fresh chives; sliced into small pieces
- 2 tbsp Kraft grated Parmesan cheese
- Lightly coat your large skillet with olive oil and heat up to medium-high.
- Add your onions and saute until tender.
- Add garlic and peppers and continue to cook until fragrant. Stir frequently and avoid browning onions.
- Reduce heat to medium.
- Add tomatoes and cook until liquid is reduced in half.
- Reduce heat to low.
- Break each egg, one at a time into a small bowl. Make wells for each egg one at a time and carefully slide the eggs from the bowl into the well.
- Cover and cook just until all the whites are set.
- Turn off heat and remove lid from pan.
- Season with salt and pepper to taste, sprinkle with parmesan cheese and chopped chives.
- Serve using large, flat serving spoon to prevent yolks from breaking.
- Reserve any leftover tomato mixture for heating up the next day with a couple more eggs for brunch!
I didn’t have any spinach in the house so that just got left out altogether. I did have fresh chives so I cut some of those to add right before serving. I added some fresh colored peppers because I had them and used organic diced tomatoes I bought at a great price at my local Costco.
I wanted less carbs so instead of the 3 eggs in the video I added 6 and was careful as to how much of the tomato mixture I served with each portion. I actually had enough left that I was able to heat the extra back up today in a small pan, added a couple more eggs and made it our lunch! So I got 4 full servings out of mine.
I used my favorite Tupperware Chop ‘n Prep (the blue and white thingy in the picture) to make sure my onions were nice and finely diced but you can of course use a chef’s knife too.
I served these delicious low-carb eggs in purgatory with leftover grilled sausage and one slice each of ThinSlim bread. I preferred the honey flavor while Michael opted for a slice of everything slathered (twice) with lots of butter! It was absolutely delicious!
The video above by The Domestic Geek was sponsored (to her, not me) by the Egg Farmers of Canada. She also has 3 more eggs in purgatory recipes featured in their Eggcentric TV app which I downloaded to my iPad. It’s brand new so not tons on it yet but what is is good. If you would like to get the app it’s FREE and you can just click HERE to get yours too.
In the meantime, let me know what ingredients you might use to make eggs in purgatory in your comment below or in our Facebook group or page.
Always consult your healthcare professional if you are currently taking medication, pregnant, trying to get pregnant, nursing, or if you have any other health condition before taking any products mentioned or applying any information contained herein.