Ingredients

The following ingredients have 4 Servings
  • 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
  • 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

Instruction

  • 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!