Eggs in Purgatory – Flavor Packed Italian Breakfast Any Time of the Day (4g net carbs) 2022

Eggs in purgatory is a slightly spicy Italian variation of the Middle Eastern dish, shakshouka, in which eggs are steam poached in a tomato sauce then topped with fresh Parmesan and basil.

Printable dish with macros:

Products utilized in this video:
Handheld mandolin:
Cut-proof gloves:
Induction cooktop:
Ninja Foodi 12" skillet:
Parmesan grater:

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Eggs in Purgatory – Flavor Packed Italian Breakfast Any Time of the Day (4g net carbs)

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  1. That looks delish! And for a change I have all the ingredients without having to go to the store. I prefer hard set or “jammy” eggs so it looked perfect!

  2. Liked the save with the double yolk. 😂 Looks delicious too. I know some people detest runny eggs but not me. Thanks for posting.

  3. Reminds me a lot of how I used to make Huevos Rancheros. I should try keto-fying my old recioe.

  4. That’s interesting, I was planning to make the middle eastern version tomorrow but now I guess I’m not 😁 I’ll give it a try. Thanks Steve!

  5. STEVE! THANK YOU for being REAL! My mom taught me early on to crack my eggs one or two at a time into a separate bowl…because shells. How many chefs and keto vloggers crack them directly into the mixing bowl with the rest of the ingredients? I DO appreciate the need for expediency and minimizing extra dishes, but is everyone else really so perfect that they never get shell shards in the egg when they crack them? Also, thanks so much for including how to quickly correct an “oops” when an extra egg bloops out. This dish looks and sounds amazing, and I will definitely be trying it.

  6. Hey Steve! This is one of my all time favorite dishes. I prefer the flavor profile of Shakshuka, but the Italian version is almost as good. I like Cento Italian style tomatoes, 5net for 1/2 cup. I also do a modified version using a Bolognese which I think takes this to a whole different level. Thank you for this one, I hope your viewers try it, because it is easy and awesome! I hope all is well with the entire SK clan. Be well my friend 🙏

    1. It’s a method that is SO customizable. A person could change up the spices/herbs, sauté some fresh spinach in it, even add some sausage or other ground meat.

    2. @Serious Keto oh man, I might need to do a spinach version tonight in my ditch oven over the fire! I really like when you do these types of videos. So amazing and so helpful!!! Be well!

  7. Grew up on this . Being Italian and Roman Catholic. This made for a fast Friday lent super . Although my dad would have frowned on the jalapeno peppers !!! Lol. 👍

  8. Steve, have not seen any of your videos in several months, but must comment that you look very healthy these days. I’ve made the Middle Eastern version of this dish a few times and love it. Will try your version minus the jalapeño this weekend. Bought 4 dozen eggs at a very good price I need to use them up!

  9. For me, I thought the egg yolks were perfect! I really don’t like runny yolks. Great job, Steve!

  10. I love this recipe!
    I find eggs continue cooking in this poached situation. It goes from soft to done in the residual heat of the tomatoes and pan.

    Mmmm, making this this weekend for sure.

  11. That is one of my go-to keto breakfasts. I made that before I even started keto. I got it from middle eastern youtuber. I don’t make it often because I try to eat 0 carbs. Tomatoes are not a 0 carb option. But once in a while I splurge. I need to look for the tomato and peppers mix.

  12. THANK YOU! I forgot all about this. When our daughter was doing a vegetarian diet, she made this for us and said it was an Israeli dish. Probably had different spices. I do eggs for the fam every Monday. I’m going to add this to my repertoire. We love Italian foods, and I rarely make them anymore. Plus I have rosemary growing. I think I will add onion instead of jalepeños for us.

  13. I love Shakshuka so I want to try this! 4 carbs is awesome. I would be hungry after only 1 egg serving though – I would eat 3 for a meal. So, I’ll have to try this when I plan a carnivore dinner – which is no big deal. This for breaking my fast at noon and a juicy steak for dinner. Sounds like a good day to me.

  14. This is right up my alley!! I grew up eating grits & eggs with tomato “gravy” (home canned stewed tomatoes heated up with a bit of bacon grease). I also love Italian food. I already know I’m going to love this and I won’t miss the grits! (No pepper heat for me, though, please.) I think a nice twist would be to add crumbled browned Italian sausage to the tomatoes too.

  15. I love your cooking videos. You are a great educator. I like your “why” (shells in the eggs) in demonstration. Great tips as you cook. Thank you so much.

  16. Glad you like the flavor and texture, Steve.

    I would have to use tomato paste or tomato sauce to avoid the “yuck” of the mushy cooked tomatoes. (Obviously, a personal choice and not a criticism of your cooking!)

    Overall, though, it does seem like a weekend breakfast treat!

  17. Sunday dinner or brunch or breakfast but it will be Sunday for sure! Looks so delicious! 😊

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