Cauliflower Rice Shakshuka

1. Heat olive oil in a large sauté pan over medium heat. Add the chopped bell pepper and onion and sauté for 5 minutes. Add the cauliflower rice, garlic, paprika, and cumin and cook for an additional 2 minutes. Tip: this would also be a good time to toss in some greens like spinach or chard if you have any sitting in your fridge!
2. Add the entire can or jar of diced tomatoes, stir everything together, season with salt and pepper, and bring the sauce to a simmer.
3. Using a spatula or a spoon, create 4 wells in the sauce and crack an egg into each one.
4. Cover the pan with a lid and cook for about 5 minutes over medium heat, until the eggs are cooked to your preference. Feel free to poke the center of the eggs with a knife to check if they're cooked to your liking, and cover for another minute or so if you like them more well-done.
5. Garnish with chopped chives and avocado slices. Optional: serve with toast!