Eggs in Purgatory with Spaghetti Squash

Eggs in Purgatory is a simple and super healthy recipe that is crazy delicious. Eggs are nestled into a rich tomato sauce with lots of spaghetti squash then baked to perfection. It's a naturally vegetarian + gluten-free + paleo + Whole30 recipe that everyone will love.

My friends! I have made us the only breakfast, lunch, and dinner we're ever going to want to eat again. Not to toot my own horn, but this recipe is pretty much INSANE. Spaghetti Squash Eggs in Purgatory is where it's at.

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What we start with here is a rich and delicious tomato sauce. The onions and tomato paste are well caramelized to bring tons of depth to the dish. Then that sauce is mixed with roasted spaghetti squash because (IMO) eggs in purgatory should always be served with spaghetti squash.

Then we nestle our delicious and healthy BC eggs into that sauce and bake them until they are perfectly soft set.

While it's technically not mandatory, I highly recommend sprinkling the top with some crumbled feta cheese and breaking those soft yolks with a piece of buttered toast. ← You know you want to!

We eat eggs pretty much every day around here. When BC Egg reached out about teaming up to create a healthy egg recipe, I pretty much jumped up and down. I mean, eating eggs is what we do around here. No collaboration has ever made more sense.

Most mornings, I'll soft scramble 4 eggs in some brown butter (← you want to do that) and my little girl makes a good dent in nearly half of them. If we're in a hurry to get somewhere, we'll call that breakfast and be eating in less than 2 minutes. If we're not, I'll saute whatever veggies I can round up from the fridge and serve them with the eggs.

My little Ava big-time loves her eggs. I love knowing she's eating something so nutritious. I also love having something healthy in my back pocket (err … my fridge) that I can whip up for her in minutes if she's getting hangry. ← If you're a mom of a toddler, I know you know what I'm talking about!

Want to see just how much my little girl loves her eggs? Warning: don't look at the egg yolk mush she's made on her plate. 👇👇👇

If you're curious about the nutrition in eggs, I highly recommend you check out the BC Egg website. They have tons of facts about how healthy eggs are for you. You'll find information there on protein, cholesterol, fats and more.

Here's what they have to say about the nutrients that are in eggs …

There are numerous health benefits – eggs naturally have many essential and critical nutrients. Eggs contain high-quality protein, vitamins A, B6, D, E, thiamine, riboflavin, folate, pantothenic acid, iodine, phosphorous, magnesium, iron, calcium, and zinc.

Lutein and zeaxanthin are two antioxidants naturally found in eggs that are important for healthy eyes and the prevention of age-related macular degeneration (AMD).

Choline contributes to healthy mental development and attention span.

About half of the egg’s protein is in the whites, but almost all of the egg’s nutrients are in the yolk. So it’s best to eat the whole egg if you want to gain the health benefits of eggs.

On weekends, we get a little more creative with our breakfast recipes. And by we I mean my handsome man. He's in charge of the weekend morning eats. Usually, it's some sort of eggs benedict or a potato bacon hash with fried eggs on top.

This weekend, I'm requesting Spaghetti Squash Eggs in Purgatory.

I also have to tell you guys that this makes a killer Halloween breakfast or dinner recipe. The only thing I know about purgatory is from the stories my grandma would tell me as a little girl. They were scary enough to hold their own alongside haunted Halloween stories.

And if the name wasn't enough to convince you, how about some bloodshot eggs in purgatory eyeballs? Gory Halloween food is so much fun!

I've put this recipe in both the paleo and Whole30 categories, even though most of the pictures have delicious buttered bread in them. I'm sorry about that. It's really a mean tease.

The thing is, if you pass on the bread and (for Whole30-ers) the feta cheese, this is a compliant recipe. One of the big reasons why I added the spaghetti squash to the recipe (other than it's delicious) is to bulk it up so that it doesn't have to be eaten with bread.

When I took these pictures a few weeks ago, I sopped up the eggy tomato sauce with bread. This weekend, I'll be 5 days into my second Whole30 Program and will be using a fork instead. It's still crazy delicious.

Here's one last picture just for my grain-free/ dairy-free friends …

If you love these Eggs in Purgatory with Spaghetti Squash as much as I do, don't forget to give them a 5-star rating in the comments below!

Eggs in Purgatory with Spaghetti Squash

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★★★★★ 5 from 3 reviews

• Author: Kristen Stevens | The Endless Meal
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 minutes
• Yield: 4-6 servings

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Ingredients

• 1 large spaghetti squash, cut in half lengthwise and seeds removed
• 2 tablespoons olive oil
• 1 large onion, finely minced
• 4 garlic cloves
• 3 anchovies
• 2 tablespoons tomato paste
• 1 – 28-ounce can crushed tomatoes
• 1 tablespoon balsamic vinegar
• 2 teaspoons honey (omit for Whole30)
• 1/2 teaspoon chili flakes
• Sea salt, to taste
• 6 large BC Eggs
• Optional, for serving: feta cheese, chopped parsley, buttered toast

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Instructions

1. Turn on your oven to 400 degrees. Place the spaghetti squash halves face-down on a baking sheet and pop them into your oven. No need to preheat your oven. Bake for 30 minutes then remove the squash from your oven. Turn the oven temperature down to 350 degrees. When they have cooled slightly, use a fork to remove the squash in spaghetti-like strings. Work from side to side to do this – not top to bottom.
2. While the spaghetti squash is roasting, prepare the tomato sauce. Heat the oil in a large, ovenproof skillet over medium-high heat. Add the onion and let it cook until it golden and starting to caramelize, about 10 minutes. Add the garlic and (if using) the anchovies and cook for 1 minute. Add the tomato paste to the pan and cook for 2 minutes, stirring constantly.
3. Add the crushed tomatoes to the pan and scrape off any brown bits on the bottom of the pan. Add the balsamic vinegar, honey (if using), and chili flakes and let the sauce cook for at 10 minutes. Generously season to taste with sea salt. Turn the element to low if the spaghetti squash is not yet ready.
4. Stir the spaghetti squash into the tomato sauce, reserving a handful to scatter on top. Make 6 wells in the sauce, being careful not to let the bottom of the pan show in any of the wells. Crack an egg into each well then scatter the reserved spaghetti squash around the pan.
5. Put the pan into your oven and let it cook for 5 minutes. If the whites have not set, leave them in for another minute. Watch them closely as it is very easy to overcook them. It is better to have soft set egg whites to mix into the sauce rather than over cooked yolks.

Notes

For more delicious egg recipes, visit www.bcegg.com.

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Kristen Stevens

Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. ♡♡♡

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