Shakshuka Eggs in Purgatory
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
- 5 eggs
- 2 cups riced cauliflower
- 2 Italian sausage links
- 1.5 cups Rao’s marinara
- ½ cup diced bell pepper
- ½ cup diced onion
- 1 tablespoon spiceology Italian seasoning
- 1 tablespoon minced garlic
- 3 tablespoon ricotta
- 16 oz sliced Queso Blanco cheese
Slice open the casings of the Italian sausage links and add them to a 10” cast iron pan.
Sauté sausage until almost fully cooked then add garlic, Italian seasoning, bell pepper and onion.
Once the peppers and onions are softened stir in riced cauliflower and continue to stir until cauliflower is tender.
Add marinara and stir so that the cauliflower and sausage mixture is incorporated with the sauce.
Using a small ramekin or spoon make 5 wells in the pan then gently place an egg in each well.
Bake at 400 degrees F for 12-16 minutes until eggs set but still wobble when the pan is lightly shook. Let rest for just a few minutes for eggs to finish setting up.
While eggs are in the oven slice ½ inch squares of Queso Blanco cheese and fry in a large nonstick skillet until golden on both sides. Set aside to cool for 5 minutes.
Place a dollop of ricotta cheese in the center. Serve fried Queso points. Garnish with chives (optional)
Calories: 573kcal | Carbohydrates: 8g | Protein: 34g | Fat: 43g | Saturated Fat: 22g | Cholesterol: 202mg | Sodium: 1559mg | Potassium: 443mg | Fiber: 2g | Sugar: 3g | Vitamin A: 760IU | Vitamin C: 52.5mg | Calcium: 995mg | Iron: 2mg