February 11, 2020

Serves 4

ICT Reset: Suits phases 1-4

Great Shape: protein, fat


  • 2 Tbsp olive oil
  • 1 small onion, finely sliced
  • 1 red capsicum, finely sliced
  • 2 cloves garlic, minced
  • Salt to taste
  • 4 tsp paprika, coriander, cumin & oregano
  • 1 cauliflower, cut into florets
  • 2x400g tinned tomatoes
  • Salt and pepper to taste
  • 8 eggs
  • 3 tsp pumpkin seeds, chopped
  • Parsley, chopped


  1. Heat the oil in a large pan over medium heat.
  2. Add onion, capsicum, garlic and salt, and cook until softened, about 10 minutes.
  3. Stir in spices and continue to cook for another minute.
  4. Add in cauliflower and tomatoes, and bring to a simmer. Cover and continue cooking until the cauliflower has softened, about 15 minutes.
  5. Remove the lid and season to taste with salt and pepper.
  6. Make a space with a spoon and crack one egg at a time around the outside and middle of the pan. Cover with the lid and continue to cook until the whites have set, and the yolks are still runny.
  7. Serve from the pan with a garnish of chopped pumpkin seeds and parsley.

This dish is perfect for a special breakfast or brunch, or serve with a mixed green salad for lunch or dinner. Experiment with the herbs and spices to create your own special blend.

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