Instructions

• Heat ½ tablespoon avocado oil (or olive oil) in a large, high-sided skillet over medium-high heat.
• Add the ½ large red bell pepper (sliced) and cook, stirring occasionally, until it begins to soften, about 2–3 minutes.
• Add 1½ teaspoons taco seasoning and cook, stirring, until fragrant, about 1 minute.
• Add 1 can diced tomatoes (14 ounces), ⅔ cup salsa of choice, and 1 tablespoon tomato paste. Stir to combine and bring to a boil.
• Once boiling, reduce heat to medium and simmer, uncovered, until the sauce begins to reduce, about 7–8 minutes.
• While the sauce simmers, place 3 cups cauliflower florets in a food processor and process until broken down to a rice-like texture.
• Heat 1½ teaspoons avocado oil (or olive oil) in a medium pan over medium-high heat. Add the cauliflower "rice" and cook, stirring occasionally, until lightly golden brown.
• Transfer the cooked cauliflower rice to a bowl and stir in ⅓ cup minced cilantro. Season with fresh lime juice to taste and salt and pepper to taste. Cover to keep warm.
• When the shakshuka sauce has reduced, make four small wells in the sauce and crack 4 large eggs into the wells, spacing them evenly. Season the eggs with salt and pepper.
• Cover the skillet and cook the eggs until they reach your desired doneness (about 4 minutes for runny yolks).
• Divide the cauliflower rice between 2 bowls and top with the shakshuka and eggs.
• Garnish with ½ large avocado (sliced), cilantro for garnish, and sliced green onion. Season to taste with additional salt and pepper and serve.