Spicy Roasted Corn and Cauliflower ‘Rice’ Shakshuka

Traditionally a middle eastern dish, this Shakshuka is jazzed up with an additional Mexican flare!

Spicy Mexican Cauliflower 'Rice' Shakshuk

Who doesn’t love a good Shakshuka? If you have no idea what I’m talking about, don’t feel too bad. I had no idea this dish even existed until a few years ago. I will give you the quick 411! Shakshuka is basically eggs being poached in a tomato sauce that is spiced with chili peppers and onions. Often times the recipe will call for herbs like cumin, paprika and cayenne pepper.

Today I went a little crazy and added some additional flavors to the mix! Cauliflower rice and roasted corn make an appearance along with green chilis, chipotle pepper, garlic, oregano and cilantro.

Yeah, I kind of went all out.

The best part about this whole recipe? It took me less than 30 minutes to whip up. I love meals like this! I have a feeling you will too. There is something about a quick and easy warm meal that will have you wanting to repeat it time and time again.

Spicy Mexican Cauliflower 'Rice' Shakshuk

Spice Roasted Corn and Cauliflower Rice Shakshuka

Kelly
Traditionally a middle eastern dish, this Shakshuka is jazzed up with an additional Mexican flare!
Total Time 30 minutes
Course Appetizer, Main Course
Cuisine Mexican
Servings 2 servings

Ingredients
  

  • 1 15 oz can Crushed Tomatoes
  • 1 15 oz can Diced Tomatoes with Green Chili
  • 1 cup Riced Cauliflower frozen
  • 1/2 cup Roasted Corn frozen
  • 1/2 tbsp Chili Powder
  • 1/2 tbsp Chipotle Chili Powder
  • 1 tsp Garlic Powder
  • 1 tsp Cumin
  • 1/2 tsp Onion Powder
  • 1/4 tsp Oregano
  • 2 cage free Eggs
  • Fresh Cilantro optional
  • Tortilla Chips Optional

Instructions
 

  • In a large skillet (that has a lid) over medium heat, warm the cauliflower rice and roasted corn until warmed through- about 5 minutes. 
  • Add the spices, both cans of tomatoes and bring the mixture up to a boil for 1-2 minutes. Cover the tomato sauce mixture with the lid and lower the heat to a simmer. Let the flavors combine for 10-15 minutes on low heat and with the lid on. (aka I've removed the lid and had a white shirt shakshuka party. Save yourself!)
  • After the 10-15 minutes, remove the lid and bring the skillet back up to a boil. Dig out two little holes in the tomato sauce. Crack one egg in each of the holes and continue cooking the shahshuka until the eggs are to your liking. 5-10 minutes. Top with cilantro to finish.
  • Serve with tortilla chips, warmed tortillas, fresh veggies or over a salad.
Keyword cauliflower rice, mexican, shakshuka

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