A gluten-free, dairy-free, nut-free breakfast indulgence!
Have you ever made or eaten shakshuka? It’s an Israeli dish of stewed tomatoes with onions, herbs, and spices, and finished with several poached eggs on top. We have an Italian version, and many other cultures have their own take on eggs poached in tomato, too. Since my stomach has been touch and go with how well it handles the acidity of tomatoes since going through GERD last year, I have adapted the recipe idea to be a green base instead of tomato. I use pulverized cauliflower rice, basil, parsley, arugula, and a bit of chicken broth to create a rich green base. Then I crack the eggs on top and finish it in the oven for a truly satisfying breakfast or brunch.
Free from: peanuts, nuts, dairy, soy, wheat and gluten, fish, shellfish
1/3 cup olive oil, divided
1 shallot, finely sliced
1 clove of garlic, finely sliced
3 cups cauliflower rice (cauliflower ground in the food processor)
1 1/2 cups fresh basil leaves
1 cup fresh parsley
1/2 cup chicken stock*
3 cups fresh baby arugula, roughly chopped
3 green onions, chopped
2 tbsp chopped chives
2-4 large eggs (based on your personal preference)
salt and pepper to taste
*I use homemade stocks made simply from chicken, water, and salt, however if you are using a store-bought brand, read the label to ensure it is allergy safe for you
Saute the shallot and garlic in a metal pan with 1 tbsp of olive oil until softened but not browned. Season with salt. Add the cauli rice and cook on medium low heat for 10 minutes, stirring often.
Blend the basil, parsley, remaining olive oil, and stock until smooth. Add to the cauli rice and mix well, and continue cooking for another 10 minutes.
Fold in the arugula, green onion, and chives, and cook for another 10 minutes.
Use a spoon to make indentations in the cauli mixture, in which to cradle the eggs. Crack each of the eggs into an indentation. Remove from the heat and place in a preheated 375F oven for 10 minutes.