1 large head of cauliflower, washed, stem removed, and separated into florettes
4 Roma tomatoes, washed and cut into 1-inch cubes
½ cup parsley, washed and chopped
4 cloves of garlic, peeled and chopped
5 free-range, farm-raised eggs
2 teaspoons Mustapha’s Harissa
½ cup Mustapha’s Extra Virgin Olive Oil
½ cup Mustapha’s Sea Salt
½ teaspoon freshly ground black pepper
Directions:
Place the cauliflower florettes in a steamer and add sea salt to taste. Steam until they are cooked but still firm. Alternatively, you can boil the cauliflower in water and plenty of sea salt. Remove the cauliflower from the steamer and let it dry. Pour the Extra Virgin Olive Oil in a medium sauté pan and heat on medium heat. Put the cauliflower in the pan and brown it on all sides. Add the chopped garlic and let it cook in the oil, stirring periodically so it doesn’t burn. Add the cubed tomatoes and let cook for 5 minutes. Add the Harissa and let cook some more, while turning the cauliflower. Sprinkle parsley over the whole dish. Crack the eggs and lay them gently in four different spots in the pan. Continue cooking until the eggs are cooked sunny side up to your liking. Sprinkle a little more parsley on the dish. Serve warm !
Bon Appetit or as they say in the old country, B’Saha, means to your health.
