Donna Hay's Cauliflower Rice Bowls with Crispy Chilli Eggs

Donna Hay's Cauliflower Rice Bowls with Crispy Chilli Eggs

Prep
15
Cooking time
20
Serves
4

Method

Heat a large frying pan over high heat.

Add Cobram Estate Robust Flavour Extra Virgin Olive Oil, garlic and oregano and cook for one minute.

Add the grated cauliflower, salt and pepper and cook, stirring, for five minutes or until the cauliflower is soft. Stir through baby spinach.

Heat a separate medium frying pan over high heat.

Add Cobram Estate Robust Flavour Extra Virgin Olive Oil, chilli and onion and cook for one minute.

Break the eggs into the pan and cook for one minute. Reduce the temperature to low and cover the pan.

Cook for two minutes or until the eggs are cooked to your liking.

To serve, place the cauliflower rice mixture into bowls and top with a chilli egg.

Ingredients Chevron Icon

Cauliflower Rice Bowls

2 tablespoons Cobram Estate Robust Flavour Extra Virgin Olive Oil

2 cloves garlic, sliced

2 tablespoons oregano leaves

1kg cauliflower, grated

sea salt and cracked black pepper

200g baby spinach leaves


Crispy Chilli Eggs

1 tablespoon Cobram Estate Robust Flavour Extra Virgin Olive Oil

2 large red chillies, chopped

1 spring onion, chopped

4 eggs

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