White Bean and Chard Shakshuka
A speedy beans and eggs skillet made a little heartier with Swiss chard. Use whatever greens you have on hand (spinach, kale, even a big handful of parsley).
Servings 1 person
- 1 tbsp olive oil
- 2 garlic cloves, minced
- Pinch crushed red pepper
- ¾ cup cannellini beans, rinsed and drained (about ½ cup)
- ¾ cup water, chicken stock, or vegetable broth
- 1 cup Swiss chard leaves, roughly chopped
- 3 tbsp feta crumbles
- 2 eggs
- 2 tbsp finely chopped flat-leaf parsley (optional)
- Salt and black pepper to taste
Heat oil in an 8-inch skillet over medium-high heat. Add garlic and crushed red pepper and cook about 30 seconds or until the garlic starts to sizzle. Stir in white beans and a pinch of salt and sauté about 2 minutes.
Turn down the heat to medium. Using a fork, mash about half the beans in the pan. Stir in water or stock and chard until the chard is wilted. Stir in half the feta crumbles. Spread bean mixture in a single layer in the skillet. If the beans look a little dry at this point, add another splash of water.
Make two pockets in the bean mixture with a spatula or the back of a large spoon and crack one egg into each. Cover the skillet and cook for 4 minutes or until the eggs are just set. Remove the pan from the heat. Sprinkle salt and black pepper over the eggs. Sprinkle the parsley and remaining feta over top. Serve with toast or pita.