Moroccan Keto Brunch Shakshuka with Cauliflower Rice – A Flavorful Feast

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 tbsp olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 bell pepper, diced 1 can (14.5 oz) diced tomatoes 1 tsp ground cumin 1 tsp ground paprika 1/2 tsp ground coriander 1/4 tsp cayenne pepper (optional) Salt and black pepper, to taste 4 large eggs Fresh cilantro leaves, for garnish 1 medium head of cauliflower, riced 2 tbsp olive oil, for cauliflower rice 1/2 tsp ground cumin (for cauliflower rice) Salt and black pepper, to taste (for cauliflower rice)

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until softened, about 3 4 minutes.
2. Add garlic and bell pepper, cooking for another 2 minutes, or until fragrant and slightly softened.
3. Stir in the diced tomatoes, ground cumin, paprika, coriander, cayenne pepper (if using), salt, and black pepper. Let simmer for about 5 minutes to allow flavors to meld.
4. Create four small wells in the tomato mixture and carefully crack an egg into each one. Cover and cook for 6 7 minutes, or until the eggs are set to your desired level of doneness.
5. While the eggs are cooking, prepare the cauliflower rice by heating olive oil in a separate pan over medium heat. Add riced cauliflower, ground cumin, salt, and black pepper. Cook for about 5 minutes until tender but still has some bite.
6. Divide the cauliflower rice among two plates. Carefully transfer the shakshuka from the skillet onto the cauliflower rice. Garnish with fresh cilantro leaves and serve immediately.