Eggs In Purgatory

Eggs In Purgatory
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My Eggs in Purgatory is a traditional Italian breakfast or anytime meal. This is a perfect Paleo recipe and also gluten free. When entertaining just prepare this in a baking dish the night before. In the morning bring up to room temperature, preheat oven and place in the oven for 10 minutes or until hot then add the eggs and bake. No mess No fuss – one pan breakfast! How easy, delicious, healthy and of course Italian! For this recipe and other entertaining tips from Cindy's Table, click here.
  • 2 tablespoon olive oil
  • 1/2 small yellow onion, finely chopped
  • 1 zucchini sliced
  • 4 baby belle mushrooms sliced
  • 1 clove garlic, minced
  • 1/4-1/2 teaspoon simply organic red pepper flakes
  • 1/2 teaspoon dried simply organic basil
  • 1/2 teaspoon dried simply organic oregano
  • 1/2 teaspoon dried simply organic parsley
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 2 14oz canned crushed or diced tomatoes
  • 4-6 large eggs
  • grated parmesan cheese (optional)
  • 2 sausages - cubed and cooked
  • fresh herbs for garnish
  1. Preheat oven to 375. Add olive oil in an oven proof sauté pan over medium heat. Add onion, zucchini, mushroom and garlic, let cook for 3 minutes. Add red pepper flakes, basil, oregano, parsley, salt, pepper, then add crushed tomatoes and cooked sausage. cover and let simmer for 15 minutes. (it should come to a light boil) Break your eggs into the sauté pan over the sauce. Bake in oven until the whites are set but the yolks are still runny. Scoop out of the pan and onto a plate. Garnish with parmesan cheese and fresh herbs.