Ingredients
For The Shakshuka:
- ½ tablespoon avocado oil or olive oil
- ½ large red bell pepper sliced
- 1½ teaspoons taco seasoning
- 1 can diced tomatoes (14 ounces)
- ⅔ cup salsa of choice
- 1 tablespoon tomato paste
- 4 large eggs
- Salt and pepper
- ½ large avocado sliced
- Cilantro for garnish
- Sliced green onion for garnish
For The Cauliflower Rice:
- 3 cups cauliflower cut into florets
- 1½ teaspoons avocado oil or olive oil
- ⅓ cup cilantro minced
- Fresh lime juice to taste
- Salt and pepper
Instructions
- Heat the avocado oil in a large, high-sided skillet over medium-high heat. Add the red bell pepper and cook until it begins to soften, about 2-3 minutes.
- Add the taco seasoning and cook until fragrant, about 1 minute. Add the diced tomatoes, salsa, and tomato paste. Bring to a boil.
- Once boiling, reduce the heat to medium and simmer until the sauce begins to reduce, about 7-8 minutes.
- While the sauce simmers, place the cauliflower in a food processor and process until broken down and rice-like.
- Heat the oil for the cauliflower rice in a medium pan over medium-high heat. Add the cauliflower rice and cook until lightly golden brown, stirring occasionally. Once cooked, transfer to a bowl and stir in the cilantro. Season with a squeeze of fresh lime juice and salt and pepper to taste. Cover to keep warm.
- Once the shakshuka sauce has reduced, crack the eggs into the skillet, leaving room in between them. Sprinkle each with salt and pepper and cover the skillet with a lid. Cook until the eggs are done to your liking. I cooked mine about 4 minutes for runny yolks.
- Divide the cauliflower rice between 2 bowls and top with the shakshuka.
- Garnish with the sliced avocado, cilantro, and green onion. Season to taste with salt and pepper and DEVOUR.