This is a dish I have made to eat a lot lately, both for breakfast and for a lighter dinner when I have had a full meal for lunch and want to eat less for dinner. It is a savory version of poached eggs – and not really a recipe, but a method of quick cooking that you can try for yourself, modifying it by changing up the veggies to ones you love best.
In the gallery below you will see a sort of step by step photo progression of what I did to whip up this quick and tasty meal. First I sauteed chopped onions and thin sliced garlic in a T. of coconut and/or olive oil in a saucepan over medium heat. Then I tossed in the mushrooms and browned them up nicely. Next, add in several handfuls of fresh spinach leaves and just toss a couple of seconds to lightly wilt the spinach. Cover it all with approximately half a cup of tomato sauce and reduce the heat to maintain a simmer in the pan. Break in four fresh eggs and cover with a lid. Poach the eggs in the sauce for 6-8 minutes until the center of the eggs are the way you like them. I like it so just a little yolk oozes out when cut, but they are mostly cooked through.
I served it up in a shallow bowl and as a finishing touch added fresh ground pepper, pink sea salt and a nice big handful of freshly grown sprouts over the top. I happened to have some leftover french bread that was perfect for sopping up the sauce. Yum! Quick, easy and very satisfying. Whenever I eat this for breakfast I have no mid-morning food cravings at all.
I would make this with the following list of alternate sauteed veggies as well: Leeks, shallots, and zuchinni. Alternate toppings to add or substitute that would be amazingly good is sliced avocado.