Scrambled Eggs with Cauliflower “Shakshuka” Recipe
Scrambled Eggs with Cauliflower "Shakshuka" Recipe
If you are tired of an ordinary omelet or you want to surprise your family with an interesting and delicious recipe, then I suggest an omelet on a vegetable "pillow" with spices.
Disassemble the cauliflower into small inflorescences. Transfer to a deep bowl and cover with water so that it covers the cabbage. Squeeze lemon juice into a bowl with cabbage, add the peel to the same place. Leave it on for 20 minutes.
Cut the onion into half rings. Fry in sunflower oil in a preheated deep frying pan (preferably in cast iron) for 2-3 minutes, until it begins to change color.
Add finely chopped garlic and diced tomatoes to the pan. Stir, cover and cook for 3 minutes.
Add turmeric, paprika, pepper and salt. Mix well. Cover and leave for 10 minutes.
Pour water into a saucepan and add the cauliflower inflorescences. Pour the cabbage juice from the pan. Cover and simmer, without opening, for 20 minutes.
Break the eggs into a frying pan and cook under a lid on low heat until the eggs are ready. Sprinkle with chopped herbs before serving.
