A paleo and Whole30 easy shakshuka recipe that's perfect for breakfast, lunch or dinner. This shakshuka recipe is served over a bed of cauliflower rice and is grain free, dairy free and absolutely delicious! #whole30 #whole30recipes #paleo #shakshuka
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Whole30 Shakshuka with Cauliflower Rice

This quick and easy, Whole30 shakshuka recipe is going to be your new go-to breakfast favorite. It's a traditional shakshuka transformed and served on top a bed of cauliflower rice. It's low carb, keto friendly, completely paleo and Whole30 compliant!
Course Main Course
Cuisine American, Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 217kcal
Author Monica Stevens Le

Ingredients

  • 3 cups riced cauliflower cooked (see notes)
  • 2 tablespoons ghee or avocado / olive oil
  • 1 small yellow onion diced
  • 4 garlic cloves minced
  • 1 teaspoon cumin
  • 1 teaspoon Harissa
  • 2 tablespoons coconut aminos
  • 1 tablespoon tomato paste
  • 2 cups rustic tomato basil sauce
  • 3-4 eggs
  • sea salt to taste
  • black pepper to taste
  • pine nuts as garnish
  • fresh parsley as garnish

Instructions

  • Preheat the oven to 375 degrees Fahrenheit and adjust the oven rack to the top third of the oven.
  • Heat ghee or oil in a medium saucepan over medium heat and add onion. Cook until soft and translucent, approximately 5-7 minutes.
  • Add in garlic, cumin, harissa, coconut aminos, a pinch of sea salt, and a few twists of black pepper. Cook for an additional minute.
  • Add tomato paste and tomato sauce and simmer, stirring occasionally, for about 15 minutes. Remove from heat. Taste for additional salt and pepper and add if needed.
  • In a medium cast iron pan, add the cauliflower rice. Top off with shakshuka mixture and spread evenly. Create 2" wells for the cracked eggs to sit in and add eggs.
  • Cook until eggs are done to your liking. I prefer mine runny, so I do about 5-7 minutes.
  • Enjoy warm with toasted pine nuts and fresh parsley!

Notes

You can buy already riced bags of cauliflower rice from Trader Joe's, Sprouts, Whole Foods and most other grocery stores. If you are ricing your own cauliflower, simply process it in the food processor until it turns into small crumbles. Cook through in a frying pan with 1 tablespoon of cooking fat, stirring occasionally until done. This will take about 10 minutes if frozen but only 4-5 if fresh!