Servings: 4 people
Carbohydrate Serves: 1-3 (depending on amount of bread) per person
(1 carbohydrate serve = 15 grams of total carbohydrate)
This is a gestational diabetes friendly take on the classic Mexican ‘huevos rancheros’ (ranch eggs) – a favourite with my husband. The combination of coriander, tomato and fetta is delicious and there a few additions you can make to this recipe post-GDM that will keep it on your Sunday breakfast radar for years to come. (Main carbohydrate containing ingredients are listed in bold.)
- 2 tablespoons light olive or cooking oil
- 2 cloves garlic, crushed
- 2 x 400g/ 14 ounce cans crushed tomatoes
- 1 tablespoon smoked paprika
- 8 eggs
- 200g/ ~ 7 ounces baby spinach leaves
- 200g/ ~ 7 ounces light fetta, crumbled (NB. fetta will be cooked – please see our section on Food Safety for more information)
- Coriander or parsley to serve (optional)
- Serve with low GI wraps or toast (amount depends on your carbohydrate allowance)
(This recipe is essentially my Easy Tomato Sauce with eggs.)
Put garlic and oil in a medium sized saucepan and slowly heat for around 5 minutes continually stirring, until it is slightly golden. Don’t let the garlic cook too fast or it will burn.
Add canned tomato and paprika and stir well. Cover and simmer for 10 minutes. Remove from heat.
Transfer tomato sauce to a large frypan over medium heat. Spacing them around the frypan, crack the eggs into the pan, careful not to break the yolks. Cover with lid and cook for around 5 minutes. Eggs should almost be cooked. Now make a stack of crumbled fetta on top of each egg and cook for another 5 minutes until eggs are cooked through.
Spoon 2 very saucy eggs onto a bed of spinach. Top with a generous sprinkling of coriander and serve with your carbohydrate allowance in wraps or toasted bread.
Variations: Replace fetta with 150g/~ 5 ounces of grated tasty cheese sprinkled like a haystack on top of each egg while in the frypan. Serve with wedges of lime and guacamole.