Keto-Friendly Turkish Brunch: Spicy Lamb and Egg Shakshuka on Cauliflower Rice

Allergens

None

Ingredients

• 1. 1 lb ground lamb 2. 4 large eggs 3. 1 medium onion, finely chopped 4. 1 bell pepper, finely chopped 5. 2 cloves garlic, minced 6. 1 can (14.5 oz) diced tomatoes 7. 1 tbsp tomato paste 8. 1 tsp ground cumin 9. 1 tsp paprika 10. 1/2 tsp ground cayenne pepper 11. Salt and black pepper, to taste 12. 1 medium head of cauliflower, grated or riced 13. 2 tbsp olive oil 14. Fresh parsley, for garnish

Instructions

1. In a large pan, heat the olive oil over medium heat and sauté the onion and bell pepper until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Stir in the ground cumin, paprika, cayenne pepper, salt, and black pepper, cooking for another minute.
4. Add the ground lamb to the pan and cook until browned and cooked through, breaking apart with a wooden spoon.
5. Pour in the diced tomatoes and tomato paste, stirring well to combine. Bring the mixture to a simmer and let it cook for 10 minutes.
6. In another pan, heat olive oil over medium high heat and add the riced cauliflower, cooking until softened and slightly browned, about 5 minutes. Season with salt and pepper to taste. Remove from heat.
7. Make six small wells in the lamb mixture, carefully crack an egg into each well, and cover the pan. Let the eggs cook for about 4 6 minutes or until desired doneness is reached.
8. To serve, scoop a generous amount of cauliflower rice onto each plate, top with the shakshuka, and garnish with fresh parsley.

Chef’s Insight

Use high-quality ground lamb for the best flavor profile, and don't overcook the eggs.

Notes

Feel free to adjust the spiciness of the dish by increasing or decreasing the cayenne pepper.