Eggs in purgatory on spicy turkey, mushroom, and kale hash

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Eggs in purgatory on spicy turkey, mushroom, and kale hash

Lean & Clean, Gluten-Free, Spicy, Soy-Free, Carb-Conscious, Dairy-Free, Mediterranean, Paleo, Diabetes-Friendly

2 Servings, 390 Calories/Serving

20 Minutes

With spicy arrabbiata sauce, hearty vegetables, and your choice of protein, our mash-up of breakfast hash and the Italian classic “Eggs in Purgatory” is more like heaven on earth. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Your choice of protein
  • 1 organic yellow onion
  • 3 ounces organic cremini or other button mushrooms
  • 3 ounces organic baby kale or other leafy greens
  • Sunbasket arrabbiata sauce base (tomatoes - garlic - sweet smoked paprika - tomato paste - balsamic vinegar - extra virgin olive oil - onion powder - kosher salt - dried oregano - cayenne - black pepper - dried thyme)
  • 2 organic eggs

Nutrition per serving

Calories: 390, Protein: 31g (62% DV), Fiber: 5g (20% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 3g, Saturated Fat: 4g (20% DV), Cholesterol: 230mg (77% DV), Sodium: 280mg (12% DV), Carbohydrates: 20g (7% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Eggs

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep your protein

Heat the oven to 425°F.

  • Ground meat (including plant-based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes.

2

Prep the vegetables; start the hash

  • Peel and thinly slice the onion. 
  • Thinly slice the mushrooms.

In a large ovenproof frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and mushrooms, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the kale and cook until starting to wilt, about 1 minute. Add your protein, season with salt and pepper, and cook, stirring and breaking up the ground meat if using, until your protein is lightly browned but not yet cooked through, 3 to 4 minutes. 

3

Cook the eggs in purgatory; finish the hash

Add the arrabbiata sauce base and 1 cup [1¾ cups] water to the pan and bring to a boil, then reduce to a simmer. With the back of a spoon, form 2 [4] wells in the sauce and crack an egg into each well. Transfer to the oven and cook until the whites have set, the yolks are slightly runny, and your protein is cooked through, 6 to 8 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Remove from the oven and season to taste with salt and pepper.

Serve

Transfer the hash and eggs to individual bowls and serve. 

Kids Can!
  • Measure the oil for the hash.
  • Measure the water for the hash.
  • Time the cooking.