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
Add all ingredients for the Green Sauce to a food processor or high speed blender. Process until a smooth, thin sauce forms. Taste and adjust seasonings/ hot sauce to personal preference.
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.
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!
Note: If you want to make a single-serve version, you can definitely do that and save leftover sauce in the refrigerator.