There are lots of ways to make this yummy egg and tomato sauce dish, but most include bread or pasta. I make it in ramekins to eat as is – no gluten-free pasta required. Or in a large oven-proof skillet to carefully spoon out each serving so you don’t break the egg.
This version includes Italian Sausage, so it’s meatier than the vegetarian classics. It makes a more filling and complete meal as eggs are so low in calories.
If you’re not familiar with it, the name refers to the spicy hot red sauce. You can make this as hot as you like. This recipe is a mild version as I like flavor more than I like heat. Add more red pepper flakes if you want it more “purgatory” style.
- 4 large eggs, preferably from pastured chickens
- 1 tablespoon avocado oil, ghee, or pastured pork lard (not regular lard)
- 1 pound Italian Sausage (US Wellness Meats sells pastured sausages)
- 2 cups marinara sauce – homemade or purchased in glass bottles
- 1/2 teaspoon red pepper flakes (make sure your spices are fresh)
- ½ cup finely diced onion (omit if this FODMAP food bothers you)
- Black pepper
- Our Pink Salt or Himalayan salt
- Preheat the oven to 400°F. Heat a large skillet on medium and add fat when the pan is hot.
- Saute the onions 5 minutes or so, then add the Italian Sausage. Break it up into small bite-size pieces.
- Add the red pepper and marinara sauce and heat to bubbly.
- Spoon into 4 ramekins or oven-proof bowls with straight sides. Put them on a baking rack. I line my rack with parchment paper in case anything bubbles over.
- Make a dent in each bowl and crack an egg into each. Season with salt and pepper.
- Bake until the eggs are done the way each person likes them. Some like them runny and some like them hard. Aim for 10 to 15 minutes.
- If using an oven-proof skillet rather than ramekins, reduce heat to 375 and bake a little bit longer.
Enjoy your Eggs in Purgatory!