Preparation Time: 5 minutes
Cooking Time: 25 minutes
Servings: 4
Ingredients:
• 2 cloves garlic chopped
• 4 jalapeno peppers
• 2 tablespoons . ghee
• 1 teaspoon . ground cumin
• 1 tsp. fish sauce
• 1 tablespoon of coconut amino
• ¼ cup toasted sunflower seed oil
• ½ cup water
• 1 head cauliflower (400-500 g)
• 400-500 g lean ground beef
• 1 onion
• Salt
• Pepper
• 4 teaspoons . mayo
• 4 eggs
• 1 tablespoon . apple cider vinegar
• 1 tablespoon . fresh parsley
• ½ ripe avocado
Directions:
1. Melt the ghee in your skillet around 300-400 °F (Medium-high). Add the onion, garlic, and jalapeno when your skillet is hot and cook it until softened (around 2-3 minutes).
2. Add the perfectly seasoned beef; keep cooking until the beef becomes completely brown. Then lower the heat to 200-300 °F (Medium-low), add the cauliflower, and continue for 2-3 minutes.
3. In the meantime, add the mayo (2 tbsp.), water, sunflower seed oil, coconut aminos, fish sauce, and cumin to a large cup and whisk them until thoroughly combined.
4. Pour it into the mixture in the skillet and stir it. Keep cooking for 3-5 minutes, until the liquids are absorbed. Remove it from the heat and spread it evenly into 4 plates.
5. Now you can crack the 4 eggs into your skillet and cook them to your liking. Meanwhile, mix 2 tbsp. mayo with your vinegar. Drizzle it over the skillet, then garnish it with the diced avocado and the chopped parsley.
Nutrition:
688 Calories
52g Fat
38g Protein
14g Carbohydrates
