Posted by Janet Harriett on Aug.27, 2010

ⓒ iStockPhoto - kcline

This recipe evolved from huevos rancheros, a Mexican dish with a fried egg served over a tortilla with tomato-chile sauce, and sometimes beans, cheese, sour cream and whatever else Tex-Mex cooks decided to throw in.

Some healthy modifications make the vegetables an equal partner in the meal, rather than a flavor accent, and poaches the eggs in the juice from the vegetables instead of frying them. Eliminating the tortilla makes it suitable for gluten-free or low-carb diets, with a bed of lightly wilted spinach serving as a base for the eggs and sauce. Low carbers may want to reduce the number of tomatoes and increase the mushrooms, zucchini and green pepper; however, much of the poaching liquid comes from the tomatoes, so a few are necessary.

1 onion, chopped
4-6 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
8 large plum tomatoes
2 cups finely diced zucchini
1 cup fresh chopped mushrooms
4 eggs
8 cups fresh spinach
Fresh cilantro or basil

In a heavy 12-inch skillet, brown onion and garlic over medium heat. Add peppers and saute until soft, then add zucchini and mushrooms. When zucchini is translucent, add the tomatoes and turn heat to medium-high. When the tomatoes release some liquid, and the liquid comes to a boil, use a spoon to push aside the vegetable chunks to create four holes in the veggie mixture, about two inches around apiece. Crack an egg into each hole to begin poaching in the vegetable juices. Some may find it easier to crack each egg into a 1/3 cup measuring cup and tip it into the skillet instead of cracking the egg directly into the pan.

The liquid from the vegetables starts at a level almost covering the vegetables, but reduces somewhat while the eggs are poaching. When the liquid gets about halfway down, cover the pan while the eggs finish cooking. In light of the recent salmonella scare, I recommend poaching hard, just to be on the safe side.

While the eggs are poaching, lightly wilt the spinach. Divide the spinach among four plates and top with an egg and one quarter of the vegetable mix. Garnish with fresh cilantro or basil.

Serves four. The eggs and vegetable mix may also be served over steamed rice or a warmed tortilla.

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Posted under Food, Nutrition & Recipes, Gluten Free, Healthy Recipes.