MAKES: 6 servings · PREP TIME: 10 minutes · COOK TIME: 20 minutes
There are many different variations of eggs cooked in tomato sauce—eggs in purgatory, shakshuka, and so on—but I just call it delicious. This recipe is a quick and easy way to fancy up your morning eggs.
• 1 tablespoon avocado oil or olive oil
• ½ small onion, chopped (about ¼ cup)
• 2 cloves garlic, minced
• 1 pound bulk spicy Italian sausage
• ¾ cup marinara sauce, store-bought or homemade (here)
• 2 tablespoons dairy-free pesto, store-bought or homemade (here)
• 6 large eggs
• 3 to 4 fresh basil leaves, torn, for garnish
• 1 tablespoon finely chopped fresh flat-leaf parsley, for garnish
• Pinch of red pepper flakes, for garnish (optional)
1. Heat the oil in a large skillet over medium heat. When the oil is hot, add the onion and garlic and cook for 2 to 3 minutes, until the onion is soft.
2. Add the sausage to the skillet and cook, breaking it up with a spatula, until it is browned, about 5 minutes. Drain the excess grease.
3. Add the marinara and pesto to the skillet and mix in.
4. Use the back of a spoon to make 6 shallow wells in the tomato mixture; carefully crack an egg into each well.
5. Reduce the heat to medium-low and let the eggs simmer in the sauce until the whites are set but the yolks are still runny, about 8 minutes.
6. Top with the basil, parsley, and red pepper flakes, if desired, before serving.
tips: To cut down on prep time, you can use a store-bought marinara sauce. Be sure to read the labels and look for a sauce that contains only vegetables, healthy fats, and seasonings. Rao’s is a great brand of clean, keto-friendly marinara sauce. In addition to the recipe in this book, I have a couple of different low-carb marinara sauces on my website.
If you are not avoiding dairy, this dish is fantastic topped with Parmesan, Romano, or even feta cheese.
TOTAL CARBS: 3.3g
NET CARBS: 2.7g