Eggs in Purgatory: A Flavor-Packed Keto Breakfast (4g Net Carbs)

Ingredients

• 28 oz Diced Tomatoes with Green Chilies (One 28‑oz can, low‑carb (5 g total carbs per serving, 2 g fiber))
• 2 cloves Garlic (Thinly sliced with a mandolin)
• 1 piece Jalapeño (Thinly sliced, optional for heat)
• 6 large Large Eggs (Cracked into a bowl first for easy removal of shells)
• 1 tablespoon Olive Oil (Extra‑virgin recommended)
• 1 teaspoon Kosher Salt (Adjust to taste)
• 0.5 teaspoon Freshly Ground Black Pepper (Freshly ground for best flavor)
• 1 sprig Fresh Rosemary (Removed after simmering)
• 2 tablespoons Parmesan Cheese (Freshly grated)
• 5 leaves Fresh Basil Leaves (Roughly torn)

Instructions

1. Slice Garlic and Jalapeño

   Thinly slice the two garlic cloves and the jalapeño using a mandolin or a sharp knife. Wear cut‑proof gloves for safety.

   Time: PT3M

2. Crack Eggs into Bowl

   Crack all six large eggs into a small bowl or Pyrex container, discarding any shells that fall in.

   Time: PT2M

3. Heat Skillet and Add Oil

   Place the non‑stick skillet over medium‑high heat and add 1 tablespoon of olive oil. Heat until the oil shimmers.

   Time: PT2M

   Temperature: medium‑high heat

4. Sauté Garlic and Jalapeño

   Add the sliced garlic and jalapeño to the hot oil. Stir frequently and cook until the garlic just begins to turn golden brown, about 3 minutes.

   Time: PT3M

   Temperature: medium‑high heat

5. Add Tomatoes and Seasonings

   Pour the entire 28‑oz can of diced tomatoes with green chilies (including liquid) into the skillet. Stir in 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and the sprig of rosemary.

   Time: PT1M

   Temperature: medium‑high heat

6. Simmer and Reduce Sauce

   Reduce the heat to medium‑low and let the sauce simmer, stirring occasionally, for 10‑15 minutes until it thickens enough that a spoon leaves a visible trail when drawn through.

   Time: PT12M

   Temperature: medium‑low heat

7. Remove Rosemary

   Using tongs, remove the rosemary sprig and discard.

   Time: PT0.5M

8. Create Divots and Add Eggs

   Make six small wells in the sauce with a spoon. Gently pour one cracked egg into each well.

   Time: PT2M

   Temperature: medium‑low heat

9. Cover and Poach Eggs

   Season the eggs with a pinch of salt and a grind of black pepper. Cover the skillet with the snug‑fitting lid and cook for 5‑8 minutes, until the whites are fully set but the yolks remain runny.

   Time: PT7M

   Temperature: medium‑low heat

10. Finish with Cheese, Basil, and Oil

    Remove the skillet from heat. Sprinkle the grated Parmesan over the top, tear fresh basil leaves and scatter them, then drizzle a little extra‑virgin olive oil.

    Time: PT2M

11. Plate and Serve

    Spoon the sauce and eggs onto plates or a serving platter. Optional: serve over toasted keto bread.

    Time: PT1M

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

3 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Diced Tomatoes with Green Chilies: Regular diced tomatoes, Crushed tomatoes (higher carbs)
• Instead of Garlic: Garlic powder (use sparingly)
• Instead of Jalapeño: Red pepper flakes, Serrano pepper
• Instead of Large Eggs: Free‑range eggs, Duck eggs
• Instead of Olive Oil: Avocado oil, Unsalted butter
• Instead of Kosher Salt: Sea salt
• Instead of Freshly Ground Black Pepper: White pepper
• Instead of Fresh Rosemary: Dried rosemary (¼ tsp)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Basil Leaves: Dried basil (1 tsp)

Equipment Needed

• 12‑inch Non‑Stick Skillet with Lid
• Mandolin Slicer (optional)
• Small Bowl
• Wooden Spoon or Silicone Spatula
• Measuring Spoons
• Cutting Board
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Do not over‑cook the garlic; it should turn golden, not brown.
• Reduce the tomato sauce until it coats the back of a spoon.
• Poach the eggs with the lid on, timing them so the yolks stay runny.

Chef Tips from the Video

• Use a low‑carb brand of diced tomatoes with green chilies to keep the net carbs under 3 g per serving.
• Freshly grated Parmesan adds a salty umami boost without extra carbs.
• A handful of fresh basil added at the end preserves its bright flavor.
• If you like extra heat, sprinkle a pinch of Aleppo pepper or red‑pepper flakes before covering.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on low heat.

Freezer: Not recommended due to egg texture changes.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The tomato‑chili sauce can be prepared up to 24 hours ahead and refrigerated; reheat before adding eggs.
• Crack and store the eggs in a covered bowl in the fridge if you want to shorten prep time.

Frequently Asked Questions