Low Carb Cauliflower Hash n’ Eggs
Ingredients
• 2 tablespoons olive oil
• 3/4 lb raw cauliflower, chopped into small pieces
• 1 medium onion, diced
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 3 tablespoons water
• 1 large clove garlic, minced
• 2 teaspoons lemon juice
• 2 teaspoons minced fresh parsley leaves (for garnish)
• Poached eggs to top
Instructions
1. Heat the oil in a large skillet over medium-high heat; add the cauliflower and onion in an even layer and let it cook without stirring until it starts to brown.
2. Stir, then add the smoked paprika, salt, black pepper, and water. Cover the skillet and cook until the cauliflower is fork-tender but not mushy.
3. Reduce heat to low, add the garlic, and cook 2 minutes, stirring constantly.
4. Stir in the lemon juice and cook until evaporated, about 30 seconds.
5. Serve with the parsley sprinkled on top, and serve with 2 poached eggs on top.
6. Poach your eggs by bringing 1 inch salted water to boil in a non stick skillet, gently drop in the eggs and cook until opaque on top.
