Shakshuka with Riced Cauliflower
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.5 cup Birds eye riced cauliflower1.0 tbsp Olive Oil3.5 cup Del Monte Petite Cut Diced Tomatoes2.0 cup Tomato Sauce8.0 serving Garlic, cooked (1 clove / serving)2.0 tsp Paprika0.5 tbsp Chili powder1.0 tsp Cumin seed1.0 large Onions, raw
Saute chopped onion, minced garlic and riced cauliflower in olive oil until soft.
Add all other ingredients and simmer until reduced and thick.
To eat, put 1/2 tomato mixture in a small saucepan. Break an egg into the center and poach until egg yolk is runny but white is not. Serve over whole grain bread.
Bread and egg not included in calorie counts.
Serving Size: Makes 8, 1/2 cup servings
Number of Servings: 8.0
Recipe submitted by SparkPeople user ABASSLER.
Serving Size: Makes 8, 1/2 cup servings
Number of Servings: 8.0
Recipe submitted by SparkPeople user ABASSLER.
Nutritional Info Amount Per Serving
- Calories: 78.9
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 649.1 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 3.8 g
- Protein: 2.4 g
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