Mexican Shakshuka

Heat avocado oil in a large, high-sided skillet on medium/high heat. Add sliced red pepper and cook until it begins to soften, about 2–3 minutes.

Add taco seasoning and cook until fragrant, about 1 minute. Add diced tomatoes, salsa and tomato paste. Bring to a boil. Once boiling, reduce heat to medium and simmer until sauce begins to reduce, about 7–8 minutes.

While sauce simmers, place cauliflower in a food processor and process until broken down and rice-like. Heat the oil for the cauliflower rice in a medium pan over medium-high heat, and cook cauliflower until lightly golden brown, stirring occasionally. Once cooked, transfer to a boil and stir in cilantro. Season with a squeeze of fresh lime juice and salt and pepper to taste. Cover to keep warm.

Once sauce has reduced, crack eggs into the skillet, leaving room in between them. Sprinkle each with salt and pepper and cover the skillet with a lid. Cook until eggs are done to your liking. I did about 4 minutes for runny yolks.

Divide cauliflower rice between bowls, followed by the shakshuka, and then sliced avocado. Garnish with a little bit more cilantro and green onion and season to taste with salt and pepper. Devour!