1 Tbsp. olive oil
1 red onion, chopped
2 garlic cloves pressed
1 head of cauliflower, chopped into florets
2 celery stalks, chopped
1 1/2 tsp. chili powder
1/2 teaspoon creole seasoning spice powder
Salt & Pepper, to taste
1/3 c. water
3-4 red potatoes, diced
2 cups fresh spinach leaves
In a large skillet heat the olive oil. Add the onion and garlic and cook until softened, about 5 minutes.
Add the cauliflower, celery, chili powder, Creole seasoning, salt, pepper, and water. Cover and let cook, stirring occasionally, until soft, about 10 minutes.
Add the red potatoes and cook, covered, for about 5 more minutes.
Add the spinach and cover, and let cook until the spinach is wilted and cooked, about 3 minutes.
Top with poached eggs and season with salt and pepper.