Eggs in Purgatory.

Fresh fixins were running a little slim this past weekend, and so I went after the numerous cans of tomatoes we have in the pantry. Prior to the GAPS diet, we were big chili eaters. Besides being delicious, it's super easy to make, especially in the slow cooker. Our technique was to basically add a bunch of canned (maybe frozen) veggies to the pot and let it go. After the diet switch, we went through a large purge of the kitchen cabinets when we got rid of just about all of our canned food, except for the canned tomatoes, which we had a lot of. In the end, it was probably not the cleanest, and definitely not the freshest meal we've had in a while, but dang did it turn out awesome!

Due to the anticipated chili making, most of our tomato cans contain various peppers and onions, garlic, and other seasonings. With that, the Purgatory recipe didn't require too much more seasoning, but I did take a couple recipe ideas and added just a few additional herbs and spices. The result was pretty amazing. It's super easy to make (especially with the assistance of canned goodies), and would go well with some kind of veggie hash as a side (we had some leftover roasted rutabaga and winter squash fries). If dairy is well tolerated, I'm sure this would be even more delicious with a cheesy topping. Mmmm....breakfast!

Those poor eggs cooking way in the fire and brimstone of purgatory...I mean delicious, delicious tomatoes!

Voila! Delicious, and relatively quick breakfast with example of the rutabaga prepped as fries, which are amazing as well!

The Recipe:

• 4 eggs
• 1 can stewed tomatoes
• 1 can diced tomatoes and peppers (I used fire-roasted with peppers and onions)
• 1 can tomato paste
• 1 onion, chopped (I used one large yellow onion)
• Garlic powder to taste
• Coconut oil (for cooking onion)

The Process:

• In a cast-iron skillet (or regular skillet), melt coconut oil and add chopped onion. Cook until onion is soft and translucent.
• Add all the canned tomato stuffs and seasonings to the skillet and heat through.
• Once all the ingredients in the skillet are warm/hot add in the eggs. Let them cook until the bottom of the eggs are done, then (carefully) flip and turn off heat.
• Serve and enjoy some awesome brunch!

This, as with just about any recipe I post, is very fast and loose. Try playing around with the different tomato and seasoning options and see what turns out. It's tough to go astray with tomato anything!