Cauliflower Hash with Poached Eggs
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Ingredients:
1 medium head of cauliflower
1 tablespoon olive oil
1/2 cup bell peppers, diced (any color)
1/2 cup onion, diced
1 teaspoon garlic, minced
1/2 teaspoon paprika
Salt and pepper to taste
4 large eggs
Fresh parsley or chives for garnish 
Instructions:
1. Begin by washing the cauliflower and cutting it into florets. Use a food processor to pulse the cauliflower until it resembles rice. Alternatively, you can grate it with a box grater.
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell peppers, and sauté for about 3 minutes until they are tender.
3. Incorporate the cauliflower rice into the skillet. Add the minced garlic, paprika, salt, and pepper. Stir well and cook for an additional 5 to 7 minutes, allowing the cauliflower to become slightly golden and tender.
4. While the cauliflower mixture is cooking, bring a small pot of water to a gentle simmer. Crack the eggs into individual cups. Carefully slide each egg into the simmering water, poaching for about 3 to 4 minutes, or until the whites are set but the yolks remain runny.
5. Once the eggs are poached, use a slotted spoon to remove them from the water, allowing any excess liquid to drain.
6. Plate the cauliflower hash and top each serving with the poached eggs. Garnish with fresh parsley or chives.
Nutritional Information (per serving, serves 4):
Calories: 220
Total Fat: 14g
Saturated Fat: 2g
Cholesterol: 215mg
Sodium: 150mg
Total Carbohydrates: 10g
Dietary Fiber: 4g
Sugars: 2g
Protein: 12g
This delicious and nutritious breakfast is low in carbohydrates and sugar, making it perfect for those looking to manage their blood sugar levels while enjoying a hearty meal.
