This how-to, low carb, Eggs in Purgatory recipe is easy to cook for anybody and one of our favourite dishes. Just follow step by step.
Make it your own:
If you want to make it keto and glutenfree, remove the wholegrain crackers.
For a spicier, heartier version, add sliced chorizo when heating the onions.
Make it vegan by replacing the eggs with medium-firm tofu. By cutting the tofu in cubes and blanching them in boiling saltwater. Add them to the soften tomato sauce.
Ingredients:
Herbs - Parsley or Basil or Oregano or a mix of the same. You can also try to use your favourite herbs and spices. Nutmeg might fit really good here as well.
Tomatoes - I prefer fresh and fleshy tomatoes. Ideally, Italian plum tomatoes but anything is possible. A mix of colourful cherry tomatoes might ad visual interest and sweeter notes.
Eggs - Ideally Eggs from happy, free-running chicken with outdoor access as local as possible.
Onions - from a production close to you, as local as possible
Garlic - from a production close to you, as local as possible
Chilli flakes - I like medium size flakes, they keep more flavour than the powder.
Salt - Get the most sustainable salt. That is most likely sea salt produced closest to you.
Peppercorns - Whole Peppercorns are more flavourful but you can use powder.
Grated Cheese - Any Cheese you like. I use a light tasting mozzarella to not overpowering the other flavours. Alternative you could use greek feta (from sheep milk)
Sour Cream - Also Greek Yoghurt could work. Or leave it away if you don't like it.
Crackers - I used whole grain sourdough crackers. Use anything you like. Your usual bread could be best. Optional gluten-free crackers or breads are also possible.
