Heat the avocado oil up in a large, high-sided skillet on medium/high heat. Add in the sliced red pepper and cook until it begins to soften, about 2-3 minutes.
Add in the taco seasoning and cook until fragrant, about 1 minute. Add in the can of diced tomatoes, the salsa and the 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 additional oil in a medium pan over medium-high heat, and cook the cauliflower until lightly golden brown, stirring occasionally. Once cooked, transfer to a boil 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 sauce has reduced, crack the 4 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 did about 4 minutes for runny yolks.
Divide the cauliflower rice between 2 bowls, followed by the shakshuka, and then the sliced avocado.
Garnish with a little bit more cilantro and the green onion and season to taste with salt and pepper.