Spicy Roasted Corn and Cauliflower ‘Rice’ Shakshuka

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.

Spice Roasted Corn and Cauliflower Rice Shakshuka

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

Course Appetizer, Main Course
Cuisine Mexican
Keyword cauliflower rice, mexican, shakshuka
Total Time 30 minutes
Servings 2 servings
Author Kelly

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

  1. In a large skillet (that has a lid) over medium heat, warm the cauliflower rice and roasted corn until warmed through- about 5 minutes. 

  2. 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!)

  3. 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.

  4. Serve with tortilla chips, warmed tortillas, fresh veggies or over a salad.



Leave a Reply

Your email address will not be published. Required fields are marked *