Curried Eggs with Cauliflower Rice
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
- 3 cups prepared cauliflower rice (fresh or frozen)
- 3 teaspoons coconut oil, divided
- 2 shallots, thinly sliced
- 4 garlic cloves, minced or grated
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 2 teaspoons turmeric
- 1 24-ounce jar marinara sauce
- 8 hard-boiled eggs, peeled and quartered
- Kosher salt & fresh ground pepper, to taste
- Lime wedges
- Plain greek yogurt or unsweetened coconut milk and/or coconut cream
- Scallions, thinly sliced
- Heat 1 teaspoon of coconut oil in a large nonstick skillet over medium heat. When the oil is hot add the cauliflower rice and season with salt and pepper. Cook until the cauliflower is tender and cooked through. Remove from pan and set aside.
- Return empty pan to the stove and heat the remaining 2 teaspoons of coconut oil over medium heat. Once hot add the shallots and cook until translucent and soft, about 5 minutes. Add the garlic and ginger and stir constantly for about 30 seconds, until fragrant.
- Add the curry powder and turmeric and stir, cooking for another 30 seconds until the spices are toasted and fragrant. Add the marinara sauce and quartered eggs, gently folding the eggs into the mix so that they don’t break apart. Cook for about 2 minutes, just until the marinara sauce is heated through and the eggs are warm.
- Divide reserved cauliflower rice among 4 bowls and top each with 1/4 of the egg mixture. Each bowl gets 8 egg quarters (2 whole eggs). Garnish with lime wedges, a dollop of coconut cream or yogurt, and a sprinkle of scallions.