This post is sponsored by Uncle Steve’s Italian Specialties.
Eggs in purgatory with sausage and kale is a hearty and delicious breakfast that’s Whole30 compliant and perfect if you like to start the day with a little heat.
How do you feel about a little spice in the morning? Personally, I’m a big fan. A spicy breakfast helps me wake up, kick starts my day, and makes me feel ready for anything. So as soon as I got my hands on a jar of Uncle Steve’s Organic Arabbiata, I started dreaming about pairing it with eggs for an Italian power breakfast.
I was so excited to discover Uncle Steve’s sauces because they’re made with organic Italian tomatoes and short list of other clean ingredients: organic onions, garlic, basil, and spices plus sea salt. There’s no sugar anywhere in sight! If you’ve ever done a Whole30, you know how frustrating it can be to peruse labels in the grocery store aisle and find that most prepared sauces and stocks have cane sugar or other off-plan ingredients. Uncle Steve’s sauces are all vegan, gluten free, and paleo with no added sugar, so there’s no need to worry.
You can order Uncle Steve’s sauces online or check their store locator to find them near you.
And in case you didn’t notice, these are Steve Schirripa’s sauces! They’re made with his mother’s recipe. If you’re a Sopranos fan like me, you surely recognize him as the actor who played Bobby Baccalieri. I’m also currently watching The Secret Life of the American Teenager (I can’t get enough teen drama TV) where he plays the father of one of the main characters and is affectionately nicknamed the “Sausage King” because of his successful meat empire. As a little nod to his portrayal of the “Sausage King”, I’ve included sausage in this eggs in purgatory recipe. Of course, the sausage also makes this breakfast extra tasty!
These eggs in purgatory with sausage and kale are easy to make in about half an hour. You start by sautéing a little shallot or onion, and then browning the sausage with that. Next you add the kale, which lends extra nutrients and flavor to this high-protein meal, and cook it just until it wilts. You pour in Uncle Steve’s Arabbiata and some water, make four little nests with a spoon, and crack an egg into each one. Finally, cover the skillet and cook until the eggs are just almost the way you like them–they’ll continue to cook a little after you remove the pan from the heat. If you like runny yolks, check your eggs early and often!
I like to finish this dish with a sprinkling of parsley for extra color and freshness. This right here is my breakfast of champions! And if you’re not as excited about a spicy breakfast as I am, this also makes a wonderful quick weeknight dinner.
- 2 teaspoons ghee or avocado oil
- 1 shallot or ½ medium onion, chopped
- ½ pound bulk mild Italian sausage*
- 8 large leaves of Tuscan or curly kale, stems removed, torn into bite-size pieces
- 2 cups Uncle Steve’s Organic Arrabiata
- ½ cup water
- 4 large eggs
- Sea salt
- Freshly ground black pepper
- ¼ cup minced fresh parsley
- Heat the ghee in a large skillet over medium-low heat. Add the shallot and cook, stirring occasionally, for about 5 minutes, until somewhat softened. Raise the heat to medium-high and add the sausage. Cook, stirring occasionally and breaking up the meat with a spatula, until the sausage is browned and cooked through. If desired, take some sausage out at this point and reserve it to sprinkle on top before serving. Reduce the heat to medium, add the kale, and cook, stirring constantly, just until wilted.
- Pour in the arrabiata sauce and water and stir. Use a spoon to create four little wells in the sauce, and carefully crack an egg into each one. Cover the skillet and cook until the eggs are done to your liking. If you prefer runny yolks, start checking your eggs after three minutes and remove the pan from the heat when the whites are just set. Sprinkle with reserved sausage if you took some out earlier. Sprinkle the eggs with salt and black pepper, top with chopped parsley, and serve hot.
This post is sponsored by Uncle Steve’s Italian Specialties. Thank you so much for supporting the brands that help keep A Calculated Whisk up and running!
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