Eggs in Purgatory - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 teaspoons olive oil
- 2 slices thick-cut bacon, cut into 1/4-inch lardons
- 2 cloves garlic, minced
- Pinch of hot pepper flakes
- One 28-ounce can diced tomatoes
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly chopped parsley leaves
- 6 large eggs
- Freshly grated Parmigiano-Reggiano
- Crusty bread, such as Semolina, for serving
Instructions
- Special equipment: 6 small ramekins
- Heat a 10-inch skillet with high sides over medium-high heat. Add the olive oil and bacon and render the bacon fat over medium-high heat until crisp, about 3 minutes. If there is more than 2 tablespoons of fat in the skillet, discard the excess. Add the garlic and hot pepper flakes and continue to cook for 1 minute. Add the tomatoes and season the mixture lightly with salt and black pepper. Continue to cook over medium-high heat and let the sauce simmer until slightly thickened, about 10 minutes. Add the parsley and stir to combine.
- Lower the heat to medium and taste. Adjust the seasoning as needed with salt and pepper. Crack each egg into a small ramekin and add them one by one on top of the sauce, cover the skillet with the lid and allow the mixture to cook for 3 minutes (this is if you like your yolk just set, if you like it runny, cook them for less time).
- Plate the eggs, grate some Parmigiano-Reggiano over the top and serve from the pan with good crusty bread.
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