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

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. 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.

2. 2

   Stir in ground chicken and cook until browned.

3. 3

   Add diced tomatoes, bell peppers, salt, and pepper. Let it simmer for 5-7 minutes or until the vegetables are tender.

4. 4

   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.

5. 5

   In a separate bowl, mix together mint leaves, cilantro leaves, lime juice, and a pinch of salt. Set aside.

6. 6

   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.