“Big Texas” Eggs in Purgatory [Keto, Low-carb, Sugar-free, Gluten-free]
“Big Texas” Eggs in Purgatory
Keto | Low-carb | Sugar-free | Nut-free | Gluten-free | Soy-free
I love a good one-pot meal - and this one really hits the spot - and it’s perfect for breakfast, lunch, or dinner! Ready to feed the whole family for under $15?! You’ve come to the right place. Packed with big and bold southwest flavors, you can easily spice up your table with this healthy and flavorful meal. The rich tomato sauce is balanced by the gooey eggs and creamy queso fresco for the perfect bite. And it’s loaded with extra protein and meatiness, thanks to the addition of the sausage. This is seriously good eating - Texas style!
*And don’t forget to read through the PRO TIPS for this recipe below!*
Macros per Serving
Note: Macros do not include the optional ingredients
Servings: 4
Calories: 576.6
Protein: 22.6 g
Fat: 46 g
Net Carbs: 14 g
INGREDIENTS:
16 oz chub - Fresh pork sausage (I recommend the Jimmy Dean regular pork sausage roll)
1 - Yellow onion, diced
1 - Red bell pepper (seeds/stems removed), diced
2 to 3 (depending on desired spice level) - Jalapeños, thinly sliced (see PRO TIPS)
3 cloves - Garlic, minced
¼ tsp - Sea salt
½ tsp - Cracked black pepper
1 Tbsp - Smoked paprika
1 Tbsp - Chili powder
2 tsp - Oregano
1 tsp - Cumin
24 oz - No-sugar marinara sauce
4 oz can - Diced green chiles, drained (see PRO TIPS)
4 - Eggs
Optional toppings: Mexican crema (or sour cream), crumbled queso fresco, pickled jalapeños, avocado slices and/or fresh cilantro
PRO TIPS:
Add in chopped chipotles in adobo for extra spice and flavor. For a milder version, de-seed the jalapeños before chopping them, or just use a green bell pepper instead.
Can't find hatch green chiles? Use one 10-oz can of Rotel fire-roasted tomatoes with green chiles.
Before cracking the eggs on top of the sauce, I like to use one “whole” uncracked egg to gently create four divots (spots) in the sauce that will nicely hold each of the cracked eggs.
If you like your yolks runny, take 1 minute off of the cook time. For firmer yolks, add 1 minute to the cook time.
For a complete meal, try these with my Cheesy Garlic Breadsticks on page 143 of my latest cookbook, New Comfort Cooking. GRAB YOUR COPY NOW :)
Click HERE to watch the recipe video on Youtube!
DIRECTIONS:
Active Time: 25 minutes / Total Time: 35 minutes
Preheat the oven to 400°F (204°C). Be sure to prepare the veggies above, as listed, ahead of time. Things will start to move very quickly once you start cooking.
FOR THE SAUSAGE Start by placing a large cast-iron skillet over high heat. Add in the sausage, and roughly chop it up in about 1-inch pieces with a spatula. You want to leave the pieces a bit larger than you would with ground beef, as this will add a nice texture to the final dish. Sauté the sausage for about 2 to 3 minutes, or until it becomes golden brown on the edges. The sausage does not need to be fully cooked through at this point. Remove the sausage from the pan and set it aside on a plate, leaving the grease in the pan.
FOR THE VEGGIES Place the same skillet over medium-high heat. Then add in the onion, bell pepper, and jalapeno, and saute the veggies for 3 minutes, stirring occasionally.
Next, add in the chopped garlic, salt, black pepper, paprika, chili powder, oregano, and cumin, and saute for another 3 to 5 minutes, or just until the veggies are cooked through and starting to brown on the edges.
FOR THE SAUCE Turn down the heat to medium-low and stir in the marinara, diced chiles, and the cooked sausage. Bring everything to a gentle boil, then crack the eggs right on top (see PRO TIPS). Place the entire skillet into the oven for 10 to 12 minutes. Don’t worry, if the eggs are still jiggly, as they will still continue to cook once out of the oven (see PRO TIPS).
TO SERVE Remove the skillet from the oven. Drizzle the crema or sour cream, if using, over the top. Then, sprinkle on any of the optional toppings, and serve family-style!
