Heat olive oil in a saucepan over medium flame. Add onion and sauté until translucent, about 10 minutes. Add zucchini, carrots, and garlic and cook until vegetables are soft, about 10 to 15 minutes. Add riced cauliflower and seasonings. Cover and continue cooking for five to seven minutes.

Meanwhile, to poach eggs, fill a medium pot with water and bring to a boil. Crack each egg into a separate glass. With a spoon, create a circular motion in the water, creating a swirl effect. Slowly drop eggs into the water one at a time. Cook for three minutes. Remove eggs from water with a slotted spoon.

Divide vegetables into four bowls and top each bowl with a poached egg. Add some parsley, Parmesan cheese and a sprinkle of red pepper flakes to each bowl right before serving.