• 4 slice pork belly, chopped
  • 2 tbsp coconut oil, divided
  • 1 small onion, diced
  • ½ cup red bell pepper, diced
  • ½ cup yellow bell pepper, diced
  • 1 cup broccoli florets
  • ¼ cup mushrooms, diced
  • ¼ tsp black pepper
  • ¼ tsp smoked paprika
  • ¼ tsp cumin
  • ⅛ tsp red pepper flakes
  • 1 cauliflower head, riced
  • 3 eggs
  • ¼ cup green onions, sliced
  1. Heat a medium skillet with a lid or Dutch oven over medium high heat. Once hot, add the pork belly and cook until it’s brown and crispy, about 8 minutes. Set aside.
  2. Lower the heat to medium low. Add 1 tablespoon of the coconut oil to melt. Add the diced onions and peppers and cook until translucent, about 5 minutes.
  3. Add the remaining tablespoon of coconut oil along with the broccoli and mushrooms. Sprinkle in the spices and mix well. Cover and cook for a minute or so, until the broccoli and mushrooms are soft.
  4. Remove the cover and add the cooked pork belly and cauliflower rice, and stir well. Cook another minute or so.
  5. Form three wells in the mixture, and crack an egg into each one. Cover the pan and cook about two minutes for runny eggs, a few minutes longer if you like the yolks cooked through.
  6. Garnish with more black pepper and sliced green onions, and serve!