Moroccan Paleo Breakfast Feast: Shakshuka with Spiced Lamb Meatballs and Zesty Lemon-Garlic Cauliflower Rice

Allergens

Eggs, Dairy (none)

Ingredients

• 1 lb ground lamb
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/4 tsp cinnamon
• 1/4 tsp ground ginger
• Salt and pepper, to taste
• 3 tbsp olive oil
• 4 cups diced tomatoes
• 4 eggs
• 1 head of cauliflower, riced
• 2 cloves garlic, minced
• Juice of one lemon
• Fresh parsley, chopped

Instructions

1. In a large pan, heat 2 tbsp olive oil over medium heat. Add onion and cook until translucent, about 3 4 minutes. Add garlic, paprika, cumin, coriander, cinnamon, ginger, salt, and pepper to the onions and cook for another minute. Incorporate ground lamb into the mixture, breaking it up with a wooden spoon. Cook until browned, about 5 7 minutes. Drain excess fat from the pan, if necessary, and set the meat mixture aside. In the same pan, add remaining olive oil, diced tomatoes, and a pinch of salt. Simmer for 10 minutes. Stir in cooked lamb meatballs and remove from heat. Make four indentations in the sauce to accommodate the eggs. Crack an egg into each indentation and season with salt and pepper. Cover and cook on low heat until the eggs are set, about 8 10 minutes. Meanwhile, in a separate pan, heat 1 tbsp olive oil over medium heat. Add riced cauliflower, garlic, and lemon juice. Cook until tender, about 5 7 minutes. Season with salt and pepper to taste. Remove the shakshuka from heat and garnish with fresh parsley. Serve alongside the zesty lemon garlic cauliflower rice for a complete Moroccan Paleo breakfast feast!

Chef’s Insight

This recipe is an elegant fusion of Moroccan flavors and Paleo principles, creating a unique and satisfying breakfast experience.

Notes

This recipe calls for a blend of flavors and textures to create a memorable breakfast experience. The use of fresh herbs and high-quality ingredients elevates this dish to a gourmet level.