This North African-inspired dish is a slightly spicy, earthy way to get in your vegetables.
2 tbsps olive oil
1 red bell pepper, diced
4 cloves garlic, minced
2 cups Eat Smart Cauliflower Rice
1 28 oz can plum tomatoes, chopped, with juice reserved
1 tbsp harissa (North African pepper paste)
2 tsp cumin
1 tsp kosher salt
6 medium eggs
1 tbsp chopped parsley
1/4 tsp ground black pepper
10 g Fat
186 mg Cholesterol
13 g Carbohydrate
332 mg Sodium
Preheat oven to 375 degrees. Heat oil in a large, oven-proof skillet over medium/low flame (if using cast iron it must be well-seasoned to avoid a metallic taste due to the acidity of the tomatoes). Add bell pepper and sauté for ten minutes. Stir in garlic and Cauliflower Rice and sauté for an additional ten minutes. Stir in tomatoes, with juice, harissa, cumin and salt and simmer for ten minutes more. (At this point, if prepping the day before, refrigerate sauce and simply reheat when ready to move onto the next step).
Using the back of a large spoon, make six indentations in tomato mixture (one in center of pan and five around edge). Making sure yolks stay intact, crack one egg into each of the wells. Turn off flame and place pan in preheated oven. Bake for 8-12 minutes, or until egg whites are fully set but yolks remain a bit runny.
Remove from oven, top with parsley and black pepper and serve with rustic toast. For an added touch, top with crumbled feta.