Keto Egyptian Breakfast: Spiced Shakshuka with Cauliflower Rice and Avocado

Allergens

Eggs (egg allergy) - Cauliflower (cauliflower rice allergy)

Ingredients

• 4 large eggs
• 2 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 cup canned tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• 3 cups cauliflower rice, fresh or frozen
• 1 ripe avocado, sliced
• Fresh cilantro leaves for garnish

Instructions

1. In a large skillet, heat olive oil over medium heat. Add onion and red bell pepper, and sauté until softened, about 5 minutes.
2. Stir in tomatoes, cumin, paprika, cayenne pepper (if using), salt, and black pepper, and cook for another 3 minutes.
3. Carefully crack eggs into the skillet, spacing them evenly apart. Reduce heat to low, cover, and cook until the egg whites are set but yolks remain runny, about 5 7 minutes.
4. Meanwhile, prepare cauliflower rice according to package instructions or steamer method.
5. To serve, divide the cauliflower rice among two plates, top with the spiced shakshuka, and garnish with avocado slices and fresh cilantro leaves.

Chef’s Insight

For an authentic Egyptian touch, use canned tomatoes with added Egyptian spices.

Notes

Use a non-stick skillet to prevent the shakshuka from sticking during cooking.