• 1 tbsp cumin
  • 1/2 tbsp black ground pepper
  • 1 tbsp paprika
  • 1/2 tsp cayenne
  • 1 tbsp oregano
  • 1 tbsp dried cilantro
  • 1 tsp sumac
  • 1/2 tsp kosher salt
  • 5 slices of bacon, cut into one-inch pieces 
  • 1/3 cup chopped onion
  • 1/3 cup chopped red pepper 
  • 2 cups cauliflower florets 
  • 3 tbsp water
  • 3/4 cup shredded cheddar cheese
  • 4 large eggs
  • Fresh parsley for garnish


  1. In a medium bowl combine cumin, black pepper, paprika, cayenne, oregano, cilantro, sumac and kosher salt. Set aside. 
  2. In a large skillet preheated to medium heat, add the bacon. Cook the bacon until crispy. Remove the bacon from the skillet using a wooden spoon to a plate lined with a paper towel. Try to keep most of the bacon fat in the skillet. 
  3. In the same skillet as the bacon add the onion, pepper and cauliflower. Cook until the veggies have soften about five minutes. 
  4. Next, take 2 tsp of the Turkish seasoning mixture (yes, you will have extra!) and sprinkle it over the veggies. Stir to combine. Add 2 tbsp of water to the skillet, cover and allow the water to evaporate and cook the cauliflower. Add more water as need until the cauliflower has softened. 
  5. Take the lid off and create four holes for the eggs. Crack an egg into each hole. Sprinkle the cheddar cheese over the top and cover until the eggs are cooked. Remove the skillet from the heat and garnish with fresh parsley. 

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