Indian Spiced Egg and Cauliflower Hash
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Indian · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb
185 cal
11g protein
6g carbs
13g fat
per serving · estimated
Ingredients
- 4 Large eggs
- 2 cups Cauliflower florets
- 1 medium Onion
- 1 Green chili
- 1 inch piece Ginger
- 1/2 tsp Turmeric powder
- 1/2 tsp Garam masala
- 1/2 tsp Cumin seeds
- to taste Salt
- to taste Black pepper
- 1 tbsp Olive oil
Method (tap to check — screen stays awake)
- Chop the onion, green chili, and ginger finely.
- Grate or process the cauliflower into small rice-sized pieces using a food processor or by hand.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- Add the chopped onions, green chili, and ginger. Sauté until onions are translucent, about 3-4 minutes.
- Add the cauliflower rice, turmeric, garam masala, salt, and pepper. Cook for 8-10 minutes, stirring occasionally, until cauliflower is tender.
- Make 4 small wells in the cauliflower mixture. Crack 2 eggs into each well.
- Cover the skillet and cook for about 4-5 minutes, or until eggs are set to your preferred doneness.
- Garnish with additional spices or fresh herbs if desired. Serve hot.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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