Rating: 2.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

Cooked sunny side up or over easy, the egg's yolk becomes a rich sauce for the cauliflower.

Julia Lee
This Story Originally Appeared On sunset.com

Gallery

Annabelle Breakey; Styling: Randy Mon

Recipe Summary

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put oven rack in top third of oven and preheat to 450°. Combine cauliflower, garlic, shallot, ginger, anchovies, tomatoes, chile flakes, and 8 tbsp. oil in a bowl. Season to taste with salt and pepper.

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  • Transfer to a rimmed baking sheet, spread in a single layer, and roast until cauliflower is just tender and beginning to brown on the edges, about 15 minutes. Sprinkle with parsley.

  • Heat remaining 1 tbsp. oil in a large nonstick skillet over medium-high heat. Carefully crack eggs, one at a time, into hot oil. Season eggs to taste with salt and pepper. Fry until edges begin to brown and white is almost set near the yolk, about 1 minute. Flip eggs and cook 15 seconds more for over easy.

  • Divide cauliflower among 4 wide, shallow bowls. Top each with a fried egg.

Nutrition Facts

402 calories; calories from fat 80%; protein 11g; fat 36g; saturated fat 5.9g; carbohydrates 12g; fiber 4.1g; sodium 198mg; cholesterol 213mg.
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