Recipe: Crispy White Beans with Greens and Poached Egg

4 servings



total time


3 tablespoons olive oil, divided

1 (15-ounce) can cannellini beans, drained and rinsed

1 teaspoon kosher 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


Step 1

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.

Step 2

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.

Step 3

Divide the beans and greens among 4 bowls, and top each with a poached egg and more red pepper flakes. Serve warm.


Serving Size

Serves 4


300 cal

Total Fat

15.5 g

Saturated Fat

3.1 g

Unsaturated Fat

0.0 g

Trans Fat



0 mg


569.6 mg

Total Carbohydrate

26.5 g

Dietary Fiber

6.4 g

Total Sugars

1.5 g


15.5 g

4 servings



total time
Start Cooking