Keto Indian Brunch: Spicy Shakshuka with Cauliflower Rice and Mint Chutney

Allergens

N/A

Ingredients

• 1 lb ground chicken
• 1 large onion, finely chopped
• 2 tomatoes, diced
• 2 bell peppers, chopped
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• Salt and pepper, to taste
• 6 large eggs
• 4 cups cauliflower rice, cooked
• 1 cup fresh mint leaves, chopped
• 1/2 cup cilantro leaves, chopped
• 2 tbsp lime juice
• 1/4 cup almonds, sliced
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 3 tbsp olive oil

Instructions

1. In a large pan, heat the olive oil over medium heat and sauté the onion until translucent. Add garlic, ginger, and spices. Cook for another 2 minutes. Stir in ground chicken and cook until browned. Add diced tomatoes, bell peppers, salt, and pepper. Let it simmer for 5 7 minutes or until the vegetables are tender. Make indentations in the sauce and crack an egg into each one. Cover and let it cook for about 5 minutes, or until the egg whites are set but yolks are still runny. In a separate bowl, mix together mint leaves, cilantro leaves, lime juice, and a pinch of salt. Set aside. To serve, divide cooked cauliflower rice among 6 plates. Top each with a serving of the spicy shakshuka. Drizzle with mint chutney and garnish with sliced almonds, pumpkin seeds, and sunflower seeds.

Chef’s Insight

To enhance the aroma, add a pinch of ground cardamom to the shakshuka sauce.

Notes

For a spicier dish, add more cayenne pepper or red chili flakes to the shakshuka sauce.