Green Cauliflower Shakshuka

"I’ve got your brunch plans covered with this green cauliflower rice shakshuka spin-off. I like any excuse to get some greens in first thing in the morning! this creamy herby sauce is such a dream, you’ll want it on everything. promise! dairy free, grain and gluten-free, + nut free."
-- @gatherednutrition

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  • Recipe Card
Prep time 5mins
Cook time 10mins
Serves or Makes: 3 - 4

Recipe Card

For the Green Sauce


  • 1 cup fresh parsley, stems removed
  • 1 cup packed baby spinach
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1 - 2 tablespoons green hot sauce
  • 2 garlic cloves
  • 1/2 teaspoon salt
  • Black pepper, to taste
  • 1 teaspoon lemon juice

For the Shakshuka


  • 4 large eggs
  • 1/2 cup almond milk or other dairy-free milk
  • 12 ounce bag cauliflower rice


  • Step 1

    Add all ingredients for the Green Sauce to a food processor or high speed bl​ender. Process until a smooth, thin sauce forms. Taste and adjust seasonings/ hot sauce to personal preference.

  • Step 2

    Heat a large non-stick skillet over medium. Once hot, add the cauliflower rice and season with salt and pepper. Sautee for 5 minutes. Mix in the green sauce and almond milk.

  • Step 3

    Let cook for 1-2 minutes, then reduce heat to low and crack the eggs over the top of the mixture, leaving some space between each egg. Cover the pan and allow eggs to cook, about 5-7 minutes, depending on how runny you want the yolks. Serve!

  • Step 4

    Note: If you want to make a single-serve version, you can definitely do that and save leftover sauce in the refrigerator.