Low Carb Italian Eggs In Purgatory

• Meat

  • 5 Breakfast sausage, small precooked and chopped links

• Produce

  • 2 Basil, fresh leaves
  • 2 cloves Garlic
  • 1 tbsp Italian parsley
  • 1/4 cup Onion
  • 1/8 tsp Oregano, dried
  • 1/3 cup Red bell pepper
  • 1/2 cup Zucchini

• Refrigerated

  • 5 Eggs

• Condiments

  • 1 1/2 cup Tomato puree or sauce

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Optional parmesan

Found on beautyandthefoodie.com

Description

Directions

• In a large deep skillet or frying pan over medium heat add olive oil.
• Add onions, garlic, and bell peppers. Stir and cook until onions are translucent (about 5 minutes).
• Add zucchini and chopped sausages. stir and cook until zucchini softens (about 4 minutes).
• Add tomato sauce, basil, oregano, salt and pepper. Stir and continue heating for for 3 to 5 minutes, until sauce is bubbling and reducing slightly.
• Made a well (or depression) with a spoon in the sauce on the the outer edges of the pan. Four on the outer edges and one in the middle of the pan.
• Crack an egg one at a time into each of the 5 wells.
• Cover pan and turn heat down to low and simmer for about 8 to 12 minutes, or until eggs are cooked as desired.
• Top with optional parsley and optional Parmesan, then serve.

Nutrition