Eggs in Purgatory with Basil Sweet Potato Crisps (Whole30 Approved!)

Last year I had the incredible opportunity to visit Israel, and one of my favorite dishes I ate there (among many things) was the shakshuka. Shakshuka is a tomato-based egg dish FULL of flavor and richness. Eggs get baked into this sauce with veggies, meat, or whatever mix-ins you like!

Well, thanks to J, I had some perfect Sunday gravy (a dreamy 8-hour slow cooked tomato sauce with meatballs, pork neck bones, and Italian sausage) on hand this weekend, and what better way to use it than in the Italian version of shakshuka – eggs in purgatory!

This is a low carb variation using sweet potato crisps for dunking instead of bread because… it’s Whole30 season!

It all starts with some aromatics and kale for extra heartiness…

Add in the red sauce of your choice! (I excluded the meat portions from my sauce and used only the liquid)

I used bacon to deepen the flavors even further.

And then crack in some eggs!

Throw it in the oven until the eggs set, garnish with some parsley, and stick in the potato crisps. Voila!

Eggs in Purgatory with Basil Sweet Potato Crisps

Ingredients:

3 1/2 cups of your favorite tomato-based sauce (marinara, pomodoro, ragu, etc)

3 large eggs

1 medium sweet potato, cut into 1/2 inch slices

1 large shallot, finely diced

2 tsps minced garlic

3 slices thick-cut bacon, chopped

2 1/2 cups kale, chopped

1/4 cup parsley, chopped

1/2 tbs dried basil

3 tbs extra virgin olive oil

Kosher salt

Fresh cracked black pepper

Directions:

1. Preheat oven to 375 degrees.

2. Toss sweet potato slices in 1 tbs of olive and the basil. Season liberally with salt and pepper. Bake on foil-lined cookie sheet for 10 minutes, flip the slices, and bake for 10 more minutes or until crisp. Set aside.

3. Heat 2 tbs olive oil over medium heat in a medium cast iron skillet. Add the shallots and garlic, and sauce until fragrant, about 1 minute.

4. Add the kale, and sauté until just wilted. Add the tomato sauce and the bacon, and let simmer on medium-low heat for 5 minutes.

5. Use a wooden spoon to make a small well in the sauce, and crack an egg into the well. Repeat with the other two eggs. Season with salt and pepper.

6. Put the skillet in the oven, and cook uncovered for 5 minutes, then cover with a lid and cook until egg whites are set (about 3-5 minutes more, depending on how runny you like your yolk).

7. Remove from oven, garnish with parsley, and stick the potato crisps in for dipping!

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