Cauliflower rice with baked eggs
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Time to make:
$4.05 per serve
(at time of publication)
Full ingredients list:
3 shallots, chopped
2 x 250g packets
1 x 375g jar chunky
100g store-bought chargrilled red capsicum, chopped
60g baby spinach
1 large zucchini, grated
8 small eggs
60g feta, crumbled
2 tablespoons lemon
4 slices wholegrain bread, toasted, to serve
Nutritional information (per serve)
Instructions and steps:
1 Heat 1 tablespoon of olive oil in large non-stick frying pan over medium heat. Add shallots; cook 30 seconds. Add cauliflower rice; cook, stirring, for 2–3 minutes.
2 Add tomato salsa and ½ cup of water; cook for 3 minutes. Stir in the capsicum, the spinach and the zucchini. Cook, stirring, for 1 minute to wilt spinach. Season well with cracked black pepper.
3 Make eight holes in the vegie mixture. Break an egg into each cavity. Cook for 2 minutes. Cover pan with a lid and simmer for a further 5–10 minutes.
4 Remove the pan from heat. Scatter with feta and the lemon thyme leaves. Divide baked eggs between serving plates or bowls, and serve with wholegrain toast.
About this recipe
First published: January 2020