Boost Your Well-Being: Just Add Eggs!


Low carb paella © Courtesy of Egg Farmers of Ontario

If you’re looking for local ingredients to make delicious summer meals, look no further than eggs.

Not only are Ontario eggs a fresh, local and high-quality source of protein to keep you going during summer activities, they are also versatile. By simply changing what you combine with eggs, you can create a dish that’s perfect for any meal or occasion.

When it comes to freshness, did you know that eggs in Ontario go from the farm to your grocery store shelves in only 4 to 7 days? They also come from one of the more than 500 egg farm families from across the province.

In the grocery store, look for cartons with the red maple leaf or Egg Quality Assurance (EQA) logo for Canadian eggs that have met the highest standards for food safety and animal welfare. To learn more about EQA and what it means to you, visit

Looking for meal inspiration with eggs for a hot summer day? We’ve got you covered with this Easy Low-Carb Paella. This flavourful take on a classic switches traditional rice with cauliflower rice to lighten things up, but spicy chorizo and a hint of saffron make sure it’s not light on taste. Roasted red peppers, shrimp and of course eggs round out this dish to make a lively meal that’s full of zest!

low carb paella
Photo © Courtesy of Egg Farmers of Ontario

Easy Low-Carb Paella

Servings: 4 | Prep Time: 30 minutes | Cook Time: 22 minutes


  • 3 eggs
  • 1 cup (250 ml) concentrated chicken broth
  • pinch of saffron
  • 1 tbsp (15 ml) lemon juice
  • ½ tsp (2 ml) smoked paprika
  • 5 cups (1250 ml) cauliflower rice*
  • 1 tbsp (15 ml) olive oil
  • 50 g sliced cured Spanish chorizo (about ⅓ cup)
  • ½ small onion, diced
  • 2 cloves garlic, minced
  • 300 g peeled and de-veined 31-40 pieces of black tiger shrimps
  • ½ cup (125 ml) roasted red peppers, diced
  • ½ cup (125 ml) frozen peas, thawed
  • salt and pepper to taste
  • fresh parsley leaves and lemon wedges


  1. Place eggs in the bottom of a small pot. Cover with cold water and heat until boiling. Remove from heat and let stand, covered for 9 minutes. Drain water and immediately transfer to an ice bath. Drain and peel eggs. Set aside.
  2. In same small saucepan, combine broth, saffron, lemon juice and paprika; bring to a simmer and remove from heat. Immerse peeled eggs into hot broth mixture and let stand to absorb flavour. (Transfer both and eggs into a large mug or measuring cup if broth is too shallow to submerge eggs completely).
  3. In a large nonstick skillet, heat oil over high heat. Sauté cauliflower rice for about 5 minutes until lightly browned and softened. Remove rice to a bowl.
  4. In same skillet, sauté chorizo, onion and garlic for 3 minutes. Stir in shrimp and roasted red peppers, cooking for 2 minutes. Pour in broth, reserving eggs. Stir in cauliflower rice and cook over high heat until liquid has reduced; about 3 minutes. Stir in peas and season with salt and pepper to taste.
  5. Cut eggs into quarters and arrange over paella. Garnish with parsley and lemon wedges to serve.
  6. For this recipe and more, visit

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Ontario eggs are healthy, easy to prepare, affordable and produced by local farmers. Egg Farmers of Ontario is pleased to offer you recipes, cooking techniques and tips to simplify meal preparation.


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