Weekends are made for brunch!
Prior to having a gaggle of children I loved going out for brunch with my girlfriends. We would sit lazily at an outside venue, sipping mimosas, gossiping and of course, chowing down on some amazing food.
One of my favorite places was a little Italian bistro in Chicago. It was at this bistro that I first discovered Eggs in Purgatory; eggs basically poached in a spicy tomato sauce. It only took one bite and I was hooked. Luckily the dish is naturally low carb, so there really wasn’t any revamping that needed to be done… Just sitting in my kitchen playing with the flavors of the sauce until I got it at the perfect level of spice.
When I eat this dish, I can close my eyes and imagine the little bistro and I almost feel 22 again…. almost… after all, they aren’t magical eggs! This dish is best served with a garlicy sautéed veggie, such as asparagus or spinach and a slice of a low carb bread to sop up all that great sauce. You can find a great recipe here, Low Carb Herbed Focaccia Bread. Enjoy!
Servings 2-3. Carbs at 2 eggs per person is approximately 5 carbs depending on the amount of sauce eaten.
14.5 oz can of diced tomatoes
3 tbs tomato paste
1 tbs olive oil
1 tsp salt
1/2 tsp crushed red pepper flakes
1/2 tsp minced garlic
1/4 tsp cracked black pepper
4-6 eggs, depending on the size of your skillet.
- In a large skillet over medium heat, add the olive oil and minced garlic and saute for about two minutes, until the garlic is light brown.
- Add the diced tomatoes with the juice and the 3 tablespoons of tomato paste. Stir well until the tomato paste is incorporated into the diced tomatoes.
- Add the red pepper flakes, salt and pepper. Let sauce come to a gentle simmer.
- Once the sauce is heated and at a light simmer, crack eggs on at a time into the sauce. Arrange eggs evenly around the pan keeping them from touching.
- Reduce heat to med-low and cover.
- Cook eggs for 10-15 mins or until desired doneness. At 15 minutes you should have a set, barely runny egg.
- Serve immediately.