Poached Eggs Cannellini
- Yield: Serves 4 1x
- Cuisine: Mediterranean Diet
3 tablespoons EVOO, divided
1 (15-ounce) can cannellini beans, drained and rinsed
1 teaspoon Himalayan salt, divided
2 teaspoons za’atar, divided
1 medium bunch Swiss chard (about 10 ounces), stems removed and leaves thinly sliced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes, plus more for serving
1 tablespoon freshly squeezed lemon juice
4 large eggs, poached
Heat 2 tablespoons of the oil in a large frying pan over medium-high heat until shimmering. Add the beans, spread into an even layer, and cook undisturbed until the beans are lightly browned on the bottom, 2 to 4 minutes. Add 1/2 teaspoon of the salt and 1 teaspoon of the za’atar, and stir to combine. Spread the beans out again and cook, stirring as needed, until golden-brown and blistered on all sides, 3 to 5 minutes more.
Add the remaining 1 tablespoon oil to the pan. Add the chard, remaining 1/2 teaspoon salt, remaining 1 teaspoon za’atar, garlic, and red pepper flakes. Cook, stirring occasionally, until the chard is wilted, 3 to 5 minutes. Remove the pan from the heat, add the lemon juice, and toss to combine.
Divide the beans and greens among 4 bowls, and top each with a poached egg and more red pepper flakes. Serve warm.
Keywords: Mediterranean Diet Weight Loss Lose Belly Fat Eat Well