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Whole30 Mexican Shakshuka - This quick and easy, gluten free Shakshuka recipe has a little, spicy Mexican twist! It's a lower carb, healthy and paleo friendly dinner or breakfast! | Foodfaithfitness.com | @FoodFaithFit
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Mexican Shakshuka Recipe

This quick and easy, gluten free Shakshuka recipe has a little, spicy Mexican twist! It's a lower carb, healthy and whole30 compliant dinner or breakfast!
Course Breakfast, Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 People
Calories 386kcal
Author FoodFaithFitness

Ingredients

For the Shakshuka:

  • 1/2 Tbsp Avocado oil (Olive oil works too)
  • 1/2 Large Red pepper, sliced
  • 1 1/2 tsp Taco Seasoning (click to see the recipe I use)
  • 1 14 oz Can diced tomatoes
  • 2/3 Cup Salsa, of choice
  • 1 Tbsp Tomato paste
  • 4 Large eggs
  • Salt and Pepper
  • 1/2 Large avocado, sliced
  • Cilantro, for garnish
  • Sliced green onion, for garnish

For the cauliflower rice:

  • 3 Cups Cauliflower, cut into florets
  • 1 1/2 tsp Avocado oil
  • 1/3 Cup Cilantro, minced
  • Fresh lime juice, to taste
  • Salt and pepper

Instructions

  • 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.
  • DEVOUR!

Nutrition

Calories: 386kcal | Carbohydrates: 29.1g | Protein: 19.4g | Fat: 23.4g | Saturated Fat: 5.1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12.6g | Cholesterol: 372mg | Sodium: 1007.3mg | Potassium: 1102.8mg | Fiber: 10.2g | Sugar: 7g | Vitamin A: 3955IU | Vitamin C: 232.3mg | Calcium: 192mg | Iron: 4.5mg