This how-to, low carb, Eggs in Purgatory recipe is easy to cook for anybody and one of our favourite dishes. Just follow step by step. br br Make it your own: br If you want to make it keto and glutenfree, remove the wholegrain crackers. br For a spicier, heartier version, add sliced chorizo when heating the onions. br Make it vegan by replacing the eggs with medium-firm tofu. By cutting the tofu in cubes and blanching them in boiling saltwater. Add them to the soften tomato sauce. br br Ingredients: br br Herbs - Parsley or Basil or Oregano or a mix of the same. You can also try to use your favourite herbs and spices. Nutmeg might fit really good here as well. br br Tomatoes - I prefer fresh and fleshy tomatoes. Ideally, Italian plum tomatoes but anything is possible. A mix of colourful cherry tomatoes might ad visual interest and sweeter notes. br br Eggs - Ideally Eggs from happy, free-running chicken with outdoor access as local as possible. br br Onions - from a production close to you, as local as possible br br Garlic - from a production close to you, as local as possible br br Chilli flakes - I like medium size flakes, they keep more flavour than the powder. br br Salt - Get the most sustainable salt. That is most likely sea salt produced closest to you. br br Peppercorns - Whole Peppercorns are more flavourful but you can use powder. br br Grated Cheese - Any Cheese you like. I use a light tasting mozzarella to not overpowering the other flavours. Alternative you could use greek feta (from sheep milk) br br Sour Cream - Also Greek Yoghurt could work. Or leave it away if you don't like it. br br Crackers - I used whole grain sourdough crackers. Use anything you like. Your usual bread could be best. Optional gluten-free crackers or breads are also possible.