This Whole30 and keto version of Eggs in Purgatory, a fiery Neapolitan classic of baked eggs in a spicy tomato meat sauce, is so fast and easy to cook that you’ll want to eat it for breakfast, lunch and dinner!
I first tried this popular Italian brunch dish at New York City’s Dell’Anima many years ago, and its version featured smoky pancetta in a spicy tomato sauce. As soon as I returned home, I recreated a simple Whole30 version that contained sausage and mushrooms—a combination inspired by my favorite pizza topping. It‘s the next best thing besides Meatza when you can’t eat pizza anymore!
This recipe (a.k.a. Uova in Purgatorio) was first published in our debut cookbook, Nom Nom Paleo: Food For Humans, and it’s become a Nomster favorite. Today, we’re finally sharing it here on the blog so everyone can make this satisfying 30-minute meal!
Can you change the meat & veggies?
Definitely! Although I love pork sausage and mushrooms in the spicy marinara sauce, I sometimes substitute chicken sausage or any ground meat seasoned with my Magic Mushroom Powder. Also, I chop up leftover cooked vegetables to add to the sauce for variety.
What if you don’t like spicy?
If you’re not a fan of spicy food, leave out the red pepper flakes or decrease the amount depending on your heat tolerance. The baked eggs still taste fantastic without the crushed red peppers.
What do you serve with Eggs in Purgatory?
Your favorite vegetable side dish! To keep weeknight meals fast and easy, I like to serve this baked egg dish with a simple big green salad or roasted vegetables.
How do you make eggs in purgatory ahead of time?
Although eggs in purgatory tastes best when you cook them fresh, you can make them ahead of time and reheat them later in the week. If you bake these ahead of time, you can save the leftovers in the refrigerator for up to four days. You can reheat one in a microwave or carefully scoop one out and gently warm it up in a covered skillet.
Alternatively, you can make the spicy tomato meat sauce ahead of time and assemble the eggs in purgatory when you want to bake them. Just make sure you heat up the sauce before you add the raw eggs.
No ramekins? No problem!
If you don’t have cute little ramekins or mini cocottes, cook the spicy meat sauce in an oven-safe skillet. Use a spoon to shape four wells in the sauce and add the raw eggs to the divots. Then, pop the skillet into the oven and cook until the egg whites are set and the yolks are the way you like ’em!
Time to make Eggs in Purgatory!
Serves 4
Ingredients:
- 1 tablespoon extra virgin olive oil, avocado oil, ghee, or fat of choice
- ½ cup finely diced onion
- ¼ pound cremini mushrooms, thinly sliced
- Magic Mushroom Powder or Diamond Crystal kosher salt
- 1 pound bulk Italian pork sausage
- 2 cups marinara sauce
- 1 teaspoon red pepper flakes
- 4 large eggs
- Freshly ground black pepper
- ¼ cup minced Italian parsley (optional)
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
Preheat the oven to 400°F with the rack in the upper-middle position. Heat a large skillet over medium heat and swirl in the extra virgin olive oil or fat of choice when the pan is hot.
Add the onions and sauté until translucent, about 5 minutes.
Toss in the mushrooms and add ½ teaspoon of Magic Mushroom Powder or Diamond Crystal kosher salt.
Cook for 5 minutes, stirring frequently, until the moisture released by the mushrooms evaporates.
Add the sausage to the pan, breaking it up with a spatula. Cook the sausage until it’s no longer pink.
Pour the marinara sauce into the pan and stir in the red pepper flakes.
Continue cooking the meaty sauce until it starts bubbling.
Divide the spicy meat sauce into four 8-ounce ovenproof ramekins or mini cocottes. Put the containers on a rimmed baking sheet.
Use a spoon to make a small well in the center of the sauce and pour a cracked egg into each one.
Sprinkle Magic Mushroom Powder (or salt and black pepper) on top of the eggs.
Place the ramekins on the rimmed baking sheet into the hot oven.
Bake until the egg whites are cooked through and the yolks are your desired consistency, about 10 to 15 minutes.
Top with minced Italian parsley if desired, and serve with a big green salad!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Eggs in Purgatory
Ingredients
- 1 tablespoon extra virgin olive oil avocado oil, ghee, or fat of choice
- ½ cup finely diced onion
- ¼ pound cremini mushrooms thinly sliced
- Magic Mushroom Powder or Diamond Crystal kosher salt
- 1 pound bulk Italian sausage
- 2 cups marinara sauce
- 1 teaspoon red pepper flakes
- 4 large eggs
- Freshly ground black pepper
- ¼ cup minced Italian parsley optional
Instructions
- Preheat the oven to 400°F with the rack in the upper-middle position. Heat a large skillet over medium heat and swirl in the extra virgin olive oil or fat of choice when the pan is hot.
- Add the onions and saute until translucent, about 5 minutes.
- Toss in the mushrooms and add ½ teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt. Cook for 5 minutes, stirring frequently, until the moisture released by the mushrooms evaporates.
- Add the sausage to the pan, breaking it up with a spatula. Cook the sausage until it’s no longer pink.
- Pour the marinara sauce into the pan and stir in the red pepper flakes. Continue cooking the meaty sauce until it starts bubbling.
- Divide the spicy meat sauce into four 8-ounce ovenproof ramekins or mini cocottes. Put the containers on a rimmed baking sheet.
- Use a spoon to make a small well in the center of the sauce and pour a cracked egg into each one. Sprinkle Magic Mushroom Powder (or salt and black pepper) on top of the eggs.
- Place the ramekins on the rimmed baking sheet into the hot oven. Bake until the egg whites are cooked through and the yolks are your desired consistency, about 10 to 15 minutes.
- Top with minced Italian parsley if desired, and serve with a big green salad!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks amazing!! Thank you!
Can I make this in a casserole dish instead? No ramekins. 😞
Question! You compare it to pizza. Can you add any pizza toppings you like? I love the works pizza! I’m aware that if I do something like that I would need to maybe double it to accommodate the extra ingredients. (Maybe freeze some for easy meals later?) Is that what you were talking about when comparing it to pizza?
I made this to use up some extra spaghetti sauce and pork sausage I had in the fridge.
Absolutely amazing. We served over a bed of spinach (one skillet dish for the win!). Simple, so flavorful, easy ingredients.
I want to eat this everyday.
Crowd pleaser, made with grass fed/finish ground beef. Finished cooking on the stovetop instead of the oven after sliding in the eggs. Covered, cook for 10 minutes until eggs were set.
FANTASTIC! This is incredibly good. One taste and your mouth experiences an explosion of deliciousness. Yes, the wife and I think they are that good!!
One change I made was to use 6 ramekins (plus 2 add’l eggs) instead of four since, at just 7 oz, the ramekins were a bit too full, plus they are very large servings if using at breakfast.