Cauliflower rice bowls with crispy chilli eggs

Ingredients

Cauliflower rice bowls

• 2 tbsp extra virgin olive oil
• 2 cloves garlic, sliced
• 2 tbsp oregano leaves
• 1 kg (2 lb 3 oz) cauliflower, grated
• sea salt and cracked black pepper
• 200 g (7 oz) baby spinach leaves

Crispy chilli eggs

• 1 tbsp extra virgin olive oil
• 2 large red chillies, chopped
• 1 spring onion (scallion), chopped
• 4 eggs

Instructions

1. To make the cauliflower rice bowls, heat a large frying pan over high heat. Add the oil, garlic and oregano and cook for 1 minute. Add the cauliflower, salt and pepper and cook, stirring, for 5 minutes or until cauliflower is soft. Stir through baby spinach.
2. To make the crispy chilli eggs, heat a medium frying pan over high heat. Add the oil, chilli and onion and cook for 1 minute. Break the eggs into the pan and cook for 1 minute. Reduce temperature to low and cover pan. Cook for 2 minutes or until the eggs are cooked to your liking.
3. To serve, place the cauliflower rice mixture into bowls and top with a chilli egg.