Reduced-Carb Spicy Shakshuka

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Check your avocado is ripe before starting this recipe (see cooking tip). Preheat the oven to 180C, fan-forced. Thinly slice the onion. Crush or finely chop the garlic. Finely chop the coriander, including stems. Coarsely grate the cauliflower, including the stem. (Alternatively, process chopped cauliflower in a food processor using the pulse button until it resembles rice.)

Step 2

2. Roast cauliflower rice

Step 3

Line an oven tray with baking paper. Put the cauliflower and pepitas on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to combine. Roast, stirring occasionally, for 20 mins or until golden.

Step 4

3. Start tomato sauce

Step 5

Meanwhile, heat 1 tbs olive oil in a medium frypan over medium heat. Cook the onion, garlic and half the coriander, stirring occasionally, for 5 mins or until softened. Add the Mexican spice blend and cook, stirring, for 1 min or until fragrant.

Step 6

4. Finish tomato sauce

Step 7

Add the tomatoes and 125ml (½ cup) water and bring to a simmer. Cook for 7-8 mins until slightly reduced. Stir in ½ tsp red wine vinegar and ½ tsp honey and season with salt and pepper. Add the spinach and cook, stirring, for 1-2 mins until just wilted. Remove from the heat.

Step 8

5. Bake eggs

Step 9

Pour the tomato sauce into a medium ovenproof dish. Make 2 indents in the tomato sauce with the back of a spoon and crack 2 eggs into the indents. Bake for 4-5 mins until the eggs are just set or until cooked to your liking.

Step 10

6. Get ready to serve

Step 11

Coarsely chop the avocado. Serve the shakshuka and cauliflower rice at the table. Crumble over the feta and scatter with the avocado and remaining coriander to serve.