Keto Indian Breakfast: Spicy Shakshuka with Cauliflower Rice and Mint-Yogurt Sauce

Allergens

Eggs, Dairy (Yogurt)

Ingredients

• 6 large eggs
• 1 medium onion, finely chopped
• 2 tomatoes, roughly chopped
• 1 bell pepper, finely chopped
• 1 jalapeno, finely chopped
• 2 cloves garlic, minced
• 1
• inch piece ginger, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 1 cup riced cauliflower
• 1 cup Greek yogurt
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon olive oil
• 1 tablespoon ghee or butter

Instructions

1. a. In a large pan, heat the ghee or butter over medium heat. Add the onion and cook until translucent. b. Stir in the garlic, ginger, jalapeno, and bell pepper. Cook for 3 4 minutes until the vegetables are softened. c. Add the tomatoes, turmeric, cumin, paprika, coriander, salt, and pepper. Cook for another 5 minutes, stirring occasionally. d. Create 6 small wells in the mixture and crack an egg into each one. Cover and cook until the eggs are set to your desired consistency. e. In a separate pan, sauté the cauliflower rice with a pinch of salt until softened. Set aside. f. In a bowl, combine Greek yogurt and chopped mint leaves. Season with salt and pepper to taste. g. To plate, spoon the cauliflower rice onto each serving dish, followed by a generous scoop of the shakshuka. Dollop the mint yogurt sauce on top and enjoy!

Chef’s Insight

To enhance the aroma, add a pinch of asafoetida to the shakshuka mixture.

Notes

Adjust the spiciness of the dish by adding more or fewer jalapenos.