Cauliflower and Bacon Eggs

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people


  • 8 slices bacon
  • 1 1/2 cups chopped cauliflower florets
  • 1 14-oz. can fire-roasted tomatoes drained
  • 2 cloves garlic minced
  • 1 large leek chopped
  • 1/4 teaspoon ground chili powder
  • 8 large eggs
  • Sea salt and freshly ground black pepper to taste
  • 4 cups chopped fresh spinach


  • In a large skillet, over medium-high heat, add bacon strips and place a tight-fitting lid over. Cook bacon for 10 minutes, until crispy. Remove bacon from skillet, and transfer onto a paper towel lined plate, reserving 1 tablespoon of bacon oil in skillet.
  • To the same skillet, add the cauliflower, tomatoes, garlic, leek and chili powder; cook for 5 minutes, until cauliflower is softened.
  • Reduce heat to medium-low and break eggs over the bed of cooked veggies. Add salt, pepper and crumbled bacon slices then stir.
  • Cook for 5 to 10 minutes, until eggs are firm.
  • Place spinach and basil on top of the eggs; cover and cook 5 minutes. Remove from heat and serve.
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