Directions
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Step 1
Add
Coconut Oil (1 Tbsp)
to 10-inch skillet and cook on medium heat for 30 seconds or until oil melts. Add
Sweet Onion (1/2)
, stir to coat in oil, then cook 1-2 minutes.
Step 2
Add
Bell Pepper (1/2)
, stir, and continue to cook 2-3 minutes.
Step 3
Stir
Zucchini (1/2)
and
Brussels Sprouts (12)
into onion and pepper mixture, cover with lid, and cook 2-3 minutes.
Step 4
Add
Frozen Cauliflower Rice (4 cups)
,
Smoked Paprika (1 tsp)
,
Ground Turmeric (1/2 tsp)
,
Garlic Salt (1/2 tsp)
, and
Ground Black Pepper (1/4 tsp)
, stir to combine, cover with lid, and cook 4-5 minutes.
Step 5
Lower heat to low and create grooves for the eggs using the back of a large spoon. Crack
Large Eggs (4)
and add to each groove, then cover with lid and cook about 2 minutes, or until eggs are cooked to preference.
Step 6
Remove from heat and garnish with
Pumpkin Seeds (1/4 cup)
,
Shaved Parmesan Cheese (1/4 cup)
, and
Fresh Herbs (to taste)
.
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