Venison and Eggs in Purgatory with Spicy Yogurt Sauce
My version of Eggs in Purgatory uses Homemade Venison Breakfast Sausage and a Spicy Yogurt Sauce is perfect for breakfast, brunch, or dinner. Just make sure the breakfast sausage you are using is not maple-flavored or other sweet variety as it will not work well with the flavors of this dish.Most of us have tried poached eggs, but chances are they were poached in water – not a decadent tomato sauce. If you're looking to shake things up for the next brunch you're hosting for family or friends, let me introduce you to eggs in purgatory. Not only is the dish comforting, but it's also a deliciously decadent dish everyone should try.WHAT IS EGGS IN PURGATORYEggs in Purgatory gets its name from the egg whites that represent the souls stuck in purgatory attempting to escape the red and fiery depths of hell, represented by the zesty tomato sauce. This dish is both hearty and sinful! If you've ever tried shakshuka, this recipe is very similar.EGGS IN PURGATORY VS SHAKSHUKAWhile both eggs in purgatory and shakshuka are made by poaching eggs into a skillet of savory, simmering sauce, what makes this dish different is that it has a garlic-infused sauce, unlike the paprika and cumin-laden shakshuka recipe found in North African or Middle Eastern cooking. shakshuka.HOW TO MAKE EGGS IN PURGATORY1. In a large cast iron skillet, heat olive oil over medium-high heat. Crumble the venison sausage into the skillet and sauté for 3 minutes. 2. Add the onion, bell pepper, and garlic to the skillet with the sausage and cook for another 3 minutes, stirring often. 3. Add the tomatoes, water, balsamic, salt, black pepper, and crushed red pepper and stir to combine. Lower heat to medium and cook for 5 minutes.4. Stir in the butter and Parmesan and cook for 4 minutes.5. Crack an egg into a small bowl, make a small indentation in the tomato sauce. Gently pour the egg into the indentation. Repeat with the remaining eggs.6. Cover and cook for 5 minutes until the eggs are white but the yolks are still runny.7. Serve in bowls drizzled with spicy yogurt sauce with croutons or your favorite bread.HOW TO MAKE SPICY YOGURT SAUCE1. In a medium bowl, whisk together all of the spicy yogurt ingredients.MORE GREAT VENISON RECIPESIf you are looking for more great ideas on how to cook with some of that venison in your freezer, be sure and check out these family favorites:Easy Pizza Roll UpsDeer BBQ Sandwiches with Pimento CheeseShawarma Spiced Deer ShanksVenison Rogan JoshVenison Shank Frito PieVenison Tikka MasalaVenison Pinchos MorunosCOME DEER HUNTING IN NORTH DAKOTAIf you would like to come to North Dakota and experience a great deer hunt, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here. CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYDid you make this Eggs in Purgatory with Spicy Yogurt Sauce? I’d love for you to join our community and connect with me so we can all see pics of this dish and all of your wild game and fish creations. Be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #wildgameandfish and tagging me @wildgameandfishDid you enjoy this Venison and Eggs in Purgatory with Spicy Yogurt Sauce Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
Venison & Eggs in Purgatory Ingredients
- 2 Tbsp olive oil
- 1/2 pound Venison Breakfast Sausage (NOT maple flavored)
- 1 medium-size yellow onion, diced
- 1 red or green bell pepper, diced
- 1 Tablespoon minced garlic
- 1 28-ounce can diced or crushed tomatoes
- 1/2 cup water
- 1 Tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 2 Tablespoons butter
- 2 Tablespoons grated Parmesan cheese
- 6 eggs
- 1/4 cup chopped fresh parsley for garnish
Spicy Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 2 Tablespoons olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 cup fresh parsley, chopped
- 1 teaspoon Chili Garlic Sauce
- 2 Tablespoons water
Instructions
Venison & Eggs in Purgatory Instructions
- In a large cast iron skillet, heat olive oil over medium-high heat. Crumble the venison sausage into the skillet and sauté for 3 minutes.
- Add the onion, bell pepper, and garlic to the skillet with the sausage and cook for another 3 minutes, stirring often.
- Add the tomatoes, water, balsamic, salt, black pepper, and crushed red pepper and stir to combine. Lower heat to medium and cook for 5 minutes.
- Stir in the butter and Parmesan and cook for 4 minutes.
- Crack an egg into a small bowl, make a small indentation in the tomato sauce. Gently pour the egg into the indentation. Repeat with the remaining eggs.
- Cover and cook for 5 minutes until the eggs are white but the yolks are still runny.
- Serve in bowls drizzled with spicy yogurt sauce with croutons or your favorite bread.
Spicy Yogurt Sauce Instructions
- In a medium bowl, whisk together all of the ingredients.
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