- 4 teaspoons coconut oil, divided
- 1/4 cup thinly sliced red onion
- 2 cups cauliflower florets
- Squeeze of lime juice
- 1 teaspoon turmeric powder
- 1 teaspoon fresh minced ginger
- 1/4 teaspoon salt
- Pinch cayenne pepper
- 2 eggs
- Lime juice, for serving
- Cilantro, for serving
- Apple Chutney, for serving
- Over medium low heat, melt 2 teaspoon coconut oil in an 8 to 10 inch skillet. Add in the onions, followed by the cauliflower. Cook, stirring occasionally, until the onions and cauliflower are slightly brown and tender, about 5 to 7 minutes.
- Squeeze in the lime juice and scrape up any stuck pieces. Add in the turmeric, ginger, and cayenne (if desired). Cook for 1 minute more, just to warm the ginger. Melt in the final 2 teaspoons of coconut oil in the skillet then create a well in the center.
- Crack the eggs in the center, reduce the heat to low and cover the skillet with a lid. Cook until the egg whites are set and the egg yolks are at your desired firmness, 8 or so minutes for over-easy eggs, longer for more firm yolks.
- Serve with extra lime juice, minced cilantro, and apple chutney (if desired).
Tips & Tricks: The cauliflower stays fairly crisp (which is what I prefer). If you want your cauliflower more tender, you can parboil or steam it first.
I’m a little heavy handed with the coconut oil in this recipe, you can reduce it but know the eggs and cauliflower may stick. As such, I recommend using a well seasoned steel pan.
Stock up: get the pantry ingredients you will need: turmeric, coconut oil
Plan ahead: find this recipe in the Naturally Ella Real Plans upgrade.