Season with Sense - Cauliflower Hash with Eggs
Morning’s don’t get any better than this! Wake up to the smell of cauliflower hash with a side of eggs in this mouthwatering one-pan breakfast dish
Prep: 10 minutes
Cook: 20 minutes
Serves 4
1 cauliflower
1½ tbsp vegetable oil
1 onion, diced
1 red chilli, deseeded and sliced
2 tsp ground cumin
1 tsp ground coriander
1 tsp LoSalt
2 tbsp chopped coriander, plus extra leaves to garnish
4 medium eggs
Cut the cauliflower into florets keeping the stalks and inner leaves. Chop in a food processor in batches enough to give the appearance of coarse rice.
Heat the oil in a large frying pan and fry the onion and chilli for 5 minutes, stir in the spices and LoSalt and cook for 1-2 minutes.
Stir in the cauliflower and 100ml water, cover and cook gently for 5 minutes. Stir in the chopped coriander, then make 4 hollows, cracking an egg into each. Cover and cook for a further 4-5 minutes until the eggs are just cooked.
Serve sprinkled with extra coriander leaves.
Cooks tip
Omit the eggs for a vegan alternative. Great served with a drizzle of chilli sauce. To serve 2, simply halve the ingredients.
