cauliflower almond shaksuka.JPG


one head cauliflower

1/2 cup almond flour

1/4 cup extra virgin olive oil

1 lb heirloom tomatoes, quartered

1/4 tsp cayenne pepper

zest from one lemon

salt and pepper

sliced or whole almonds

4 eggs

parsley to garnish



Bring water to a boil and cook cauliflower for three minutes.  Drain and pat dry, then add to a bowl and toss with almond flour.  Heat olive oil in a frying pan and cook cauliflower until browned.  Add tomatoes, cayenne, salt, pepper and lemon zest.  Cook over medium heat until the tomatoes have broken down.  Make four wells and crack the eggs into them.  Cover and cook over low heat for three minutes until the eggs are set.  Toast the almonds in a small dry skillet until slightly browned. Garnish the cauliflower mixture with the parsley and almonds.

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