I wanted something that felt like huevos rancheros this morning, so I made a riff on my Turkey Cauliflower “Stew,” but vegetarian and perfect to pair with fried eggs. Serves 1.
INGREDIENTS:
Olive oil
½ white onion, diced
1 garlic clove, minced
1 (24oz) bag cauliflower rice
2 tsp chili powder
½ tsp onion powder
½ tsp smoked paprika
1 tsp cumin
1 tsp oregano
1 tsp JF Spicy Salt
1 (14oz) can fire-roasted, organic tomatoes (sub tomato paste or crushed/puréed tomatoes)
1 Tbsp green chiles (I like La Preferida)
2 eggs, fried
2 grain-free tortillas, toasted (I like Unbun)
TOPPINGS:
JF Spicy Salt
Cilantro, chopped
Avocado, sliced
A drizzle of olive oil
PROCESS:
In a large pan warm the olive oil over medium-high heat and begin to sauté down the onion and garlic. As those soften and become translucent, add the cauliflower rice. Season with chili powder, onion powder, smoked paprika, cumin, oregano, and JF Spicy Salt. Combine well, allowing the spices to toast over the heat.
Add the green chiles and incorporate throughout. Don’t rush the cooking process here, let the cauliflower rice crisp and slightly brown. When you’ve reached your desired charr, add the tomatoes and incorporate throughout.
In a separate pan fry two eggs over medium heat, keeping the yolks soft and runny.
Using your toasted, grain-free tortillas as the base, build upwards plating the cauliflower hash, then fried eggs, and top with JF Spicy Salt, cilantro, sliced avocado, and a drizzle of olive oil. Enjoy!