Spice Roasted Corn and Cauliflower Rice Shakshuka

1 In a large skillet (that has a lid) over medium heat, warm the cauliflower rice and roasted corn until warmed through- about 5 minutes. 
2 Add the spices, both cans of tomatoes and bring the mixture up to a boil for 1-2 minutes. Cover the tomato sauce mixture with the lid and lower the heat to a simmer. Let the flavors combine for 10-15 minutes on low heat and with the lid on. (aka I've removed the lid and had a white shirt shakshuka party. Save yourself!)
3 After the 10-15 minutes, remove the lid and bring the skillet back up to a boil. Dig out two little holes in the tomato sauce. Crack one egg in each of the holes and continue cooking the shahshuka until the eggs are to your liking. 5-10 minutes. Top with cilantro to finish.
4 Serve with tortilla chips, warmed tortillas, fresh veggies or over a salad.