Ingredients

The following ingredients have 1 Servings
  • 4 teaspoons coconut oil, divided
  • 1/4 cup thinly sliced red onion
  • 2 cups cauliflower florets
  • Squeeze of lime juice
  • 1 teaspoon turmeric powder
  • 1 teaspoon fresh minced ginger
  • 1/4 teaspoon salt
  • Pinch cayenne pepper
  • 2 eggs
  • Lime juice, for serving
  • Cilantro, for serving
  • Apple Chutney, for serving

Instruction

  • Over medium low heat, melt 2 teaspoon coconut oil in an 8 to 10 inch skillet. Add in the onions, followed by the cauliflower. Cook, stirring occasionally, until the onions and cauliflower are slightly brown and tender, about 5 to 7 minutes.
  • Squeeze in the lime juice and scrape up any stuck pieces. Add in the turmeric, ginger, and cayenne (if desired). Cook for 1 minute more, just to warm the ginger. Melt in the final 2 teaspoons of coconut oil in the skillet then create a well in the center.
  • Crack the eggs in the center, reduce the heat to low and cover the skillet with a lid. Cook until the egg whites are set and the egg yolks are at your desired firmness, 8 or so minutes for over-easy eggs, longer for more firm yolks.
  • Serve with extra lime juice, minced cilantro, and apple chutney (if desired).