A hearty shakshuka made with marinara, eggs, cauliflower, and carrots, perfect for a nutrient-dense breakfast. This dish is served with warm sprouted tortillas for dipping.
1: Heat avocado oil in a large non-stick skillet over medium heat.
2: Once hot, add cauliflower and carrots. Saute until slightly softened, about 5 minutes.
3: Add marinara and spinach. Stir.
4: Crack eggs into the pan, then sprinkle with parmesan.
5: Cover with a lid until egg whites set, or alternatively, broil in the oven for 4-6 minutes, or until egg whites set.
