Venison and Eggs in Purgatory Recipe with Spicy Yogurt Sauce
My version of an Eggs in Purgatory Recipe (Eggs in Tomato Sauce) uses homemade venison breakfast sausage and a Spicy Yogurt Sauce. It's an egg tomato dish that is perfect for breakfast, brunch, or dinner.
Servings: 6 servings
Ingredients
Venison & Eggs in Purgatory Ingredients
- 2 tablespoon olive oil
- ½ 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
- ½ cup water
- 1 Tablespoon balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- 2 Tablespoons butter
- 2 Tablespoons grated Parmesan cheese
- 6 eggs
- ¼ cup chopped fresh parsley for garnish
Spicy Yogurt Sauce
- ½ cup plain Greek yogurt
- 2 Tablespoons olive oil
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ 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.
