This one-pan wonder is packed with gut health goodness including greens, butter beans, and perfectly poached eggs, finished with creamy feta, fresh avocado, and a squeeze of lemon for that extra zing.
Note: Feel free to use any green vegetables you have on hand - leeks, broccoli, green beans, mushrooms, or whatever needs using in your fridge!
Ingredients:
-½ tbsp olive oil
-1 red onion, finely chopped
-200g baby marrow (zucchini), sliced
-100g celery, sliced
-3 garlic cloves, minced
-300g greens (kale, baby spinach, fresh herbs, or a mix)
-1 tin butter beans, drained and rinsed
-Juice of ½ lemon
-Salt, to taste
-5-6 eggs
To serve:
-Spring onion, finely sliced
-Feta cheese, crumbled
-Avocado, sliced
-Sourdough baguette or crusty bread
Method:
- Finely chop the onion and garlic. Slice the baby marrow and celery.
Heat the olive oil in a large pan over medium-high heat. - Add the onion, baby marrow, celery, and garlic. Cook for 5-7 minutes until softened and fragrant.
- Stir in your greens, cover with a lid, and allow them to wilt. Once wilted, mix everything together.
- Add the butter beans, lemon juice, and salt. Stir to combine, then reduce the heat to low. Let it simmer gently for about 10 minutes to allow the flavours to meld.
- Make small wells in the greens and crack the eggs into them. Cover with a lid and cook until the eggs are done to your liking (soft yolks take about 5-6 minutes).
- Top with spring onion, crumbled feta, and sliced avocado. Serve warm with sourdough baguette or your favorite crusty bread.
Optional Tips:
-Add chili flakes or fresh chili for a kick of heat.
-A sprinkle of za'atar or dukkah over the top adds an extra layer of flavor.
-Serve with lemon wedges for anyone who loves extra zing.
