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.

INGREDIENTS

• 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)

DIRECTIONS

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.

PER SERVING:

CALORIES: 366

FAT: 28.8g

PROTEIN: 24.5g

TOTAL CARBS: 3.3g

FIBER: 0.6g

NET CARBS: 2.7g