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Turkish Cauliflower Breakfast Hash

Turkish Cauliflower Breakfast Hash: A Flavor-Packed Start

Discover the flavorful Turkish Cauliflower Breakfast Hash, a low-carb, vegetarian delight perfect for energizing mornings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Turkish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Mix
  • 1 tsp Cumin Substitute with coriander for a brighter flavor.
  • 1 tsp Black Ground Pepper Use white pepper for a subtler taste.
  • 1 tsp Paprika Smoked paprika adds a deeper flavor.
  • 0.5 tsp Cayenne Omit for a milder palate.
  • 1 tsp Oregano Thyme can easily be substituted.
  • 1 tsp Dried Cilantro Fresh cilantro is an excellent alternative.
  • 1 tsp Sumac Lemon zest can replace it for a similar effect.
  • 1 tsp Kosher Salt Adjust to meet your dietary needs.
For the Hash
  • 5 slices Bacon Try turkey bacon for a vegetarian option.
  • 0.33 cup Chopped Onion Shallots can be a wonderful substitute.
  • 0.33 cup Chopped Red Pepper Feel free to use any bell pepper.
  • 2 cups Cauliflower Florets Frozen cauliflower works in a pinch.
  • 3 tbsp Water Helps steam the cauliflower until tender.
  • 0.75 cup Shredded Cheddar Cheese Consider dairy-free cheese for a lactose-free option.
  • 4 large Eggs Swap for egg whites for a lighter meal.
  • Fresh Parsley For garnish, adding a pop of color.

Equipment

  • Large skillet

Method
 

Preparation Steps
  1. In a mixing bowl, combine cumin, black pepper, paprika, cayenne, oregano, dried cilantro, sumac, and kosher salt. Stir well until evenly blended.
  2. Heat a large skillet over medium heat and add bacon. Cook for about 5-7 minutes until crispy and golden brown, then transfer to a plate.
  3. Add chopped onion and red pepper to the skillet with the bacon fat. Stir in cauliflower florets and cook for about 5 minutes.
  4. Sprinkle 2 teaspoons of the spice mix over the vegetables, stir well, then add water, cover, and steam for about 5-7 minutes.
  5. Create four small wells in the mixture, crack an egg into each well, sprinkle cheese over the top, cover, and cook for about 5 minutes.
  6. Garnish with fresh parsley and serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 15gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 600IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in portion-sized containers for up to 2 months, avoiding freezing once the eggs are cooked.

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