Primal Tuscan Baked Eggs

Sunday, July 14, 2013


10 Windmills
10 Reverse Snow Angels
20x Down Dog Calf Stretch
Hold Bottom of squat, 30 seconds


4 rounds with 60 seconds rest between movements:

15 Push Ups
15 Ring Rows
20 Pistols (10 each leg)

Notes: Scale reps and use progressions as needed to maintain perfect position and control throughout every rep for every round!

Classic Conditioning;

20 minute AMRAP:
Run 400 meters
25 Sumo Deadlift High Pull with KB
20 Wall Balls
15 KB Swings
10 Pull Ups

Advanced Conditioning:

Run 800 meters
75 Kettlebell swings, 1.5 pood
Row 1000 meters
60 Wall ball shots, 20 pound ball
Run 800 meters
45 Pull-ups
– 28 minute cap –

Cool Down:

10 Jefferson Curls, hold last rep for 5 seconds
30 second Static wall extension hold
Samson stretch, 30 seconds




Notes: I used canned tomatoes as it’s a lot easier and faster, you can use fresh tomatoes as well, about 4 to 6 large fresh tomatoes. Instead of cooking the sauce and then dividing them into 2 serving dishes, you can cook the sauce in a skillet (oven-proof) and crack the eggs in directly before finishing it off in the oven. I’ve listed 2 to 4 eggs as it really depends on how much you want to eat.

2 smoked sausages, sliced at a diagonal
2 tablespoons coconut oil
1/2 onion, diced
1 clove garlic, minced
1 (14.5-oz) canned tomatoes
2 to 4 eggs
Parmesan cheese, grated
Italian parsley, to garnish


Preheat the oven to 375 degrees F. Spread the sausages on a lined baking sheet and bake for 15 to 20 minutes until the sausages are slightly charred and crispy. Remove and set aside.

In a small pot, heat the olive oil until hot over medium heat and add in the onion. Saute until the onion has softened and add in the garlic. Saute until the garlic is fragrant and add in the tinned tomatoes. Bring to a boil and turn the heat down to low. Simmer the sauce for 15 to 20 minutes until the sauce has thickened and reduced slightly.

Spoon 2/3 of the sauce into 2 oven-proof serving dishes. Crack in the eggs and then spoon the remaining sauce all around the eggs, taking care not to cover the egg yolk with the sauce. Divide the sausages between the dishes, pressing them down into the sauce gently.

Bake the eggs for 10 minutes until the egg yolk is still oozy but the whites are almost opaque. Sprinkle as much parmesan cheese you want over the eggs and continue to bake for another 2 to 3 minutes until the cheese has melted, the whites are fully opaque and the yolk to your desired doneness.

Sprinkle with parsley and serve with paleo bread.





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