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An overhead shot of three blue cocottes filled with Whole30 eggs in purgatory, baked eggs in a spicy tomato meat sauce
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5 from 5 votes

Eggs in Purgatory

This Whole30 and keto version of Eggs in Purgatory, a fiery Neapolitan classic of baked eggs in a spicy tomato meat sauce, is so good you’ll want to eat it for breakfast, lunch and dinner!
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: Italian
Keyword: eggs, keto, low carb, nomnompaleo, paleo, Whole30
Servings: 4
Calories: 533kcal


  • 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 mild Italian sausage
  • 2 cups marinara sauce
  • 1 teaspoon red pepper flakes
  • 4 large eggs
  • Freshly ground black pepper
  • ¼ cup minced Italian parsley optional


  • 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!



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!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 533kcal | Carbohydrates: 11g | Protein: 24g | Fat: 44g | Fiber: 3g