this recipe is in partnership with Yellow Bird Foods.
I’m a firm believer that every ingredient matters— even right down to the sauces and condiments we are using. Yellow Bird hot sauces have simple, recognizable ingredients (they even sneak in some veggies, like carrots!).
This really isn’t shakshuka in the tradition sense- but more of a shakshuka inspired spin off! Made with a creamy green sauce of fresh herbs and spinach, plus cauliflower rice for an extra nutrient-dense meal.
For the green sauce:
1 cup fresh parsley, stems removed
1 cup packed fresh basil
1 cup packed baby spinach
1/4 cup olive oil
1/4 cup water
1-2 tbsp yellow bird serrano hot sauce
2 garlic cloves
1/2 tsp salt
few cracks of black pepper
Squeeze of lemon juice
For the shakshuka:
1/2 cup almond milk
1- 12 oz bag of cauliflower rice, sautéed with salt and pepper.
1. Add all ingredients for 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.
2. Heat a large non stick skillet over medium. Once hot, add pre-cooked cauliflower rice, green sauce and almond milk, stir.
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 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