White Bean Stew with Feta and Poached Egg
Incredibly easy to make, super hearty and ready in 20 minutes. Made with canned beans and a buttery broth, topped with a runny egg for a creamy finishing touch. Serve with a thick slice of crusty bread to complete the meal!
Ingredients
- 1 can (400g/14 oz) white beans , drained
- 1 shallot finely chopped
- 1 garlic clove minced
- 3 tbsp olive oil
- ¾ cup vegetable broth
- ½ tsp cumin seeds
- ½ tsp dried thyme
- ¼ tsp dried coriander
- 1 tsp lemon juice
- 1 tbsp chopped parsley
- salt to taste
- black pepper to taste
For serving
- 2 eggs
- 2 tbsp crumbled feta
- chopped chives
- black sesame
- chili flakes
- 2 thick slices of sourdough bread
Instructions
- In a saucepan, heat the olive oil and cook the shallot and garlic until soft. Add the beans, cumin, thyme and coriander. Season with salt and pepper, cook for 2 or 3 minutes, stirring occasionally.
- Add the vegetable broth, lemon juice and chopped parsley, simmer for 10 minutes. Season with salt and pepper to taste.
- In the meantime, prepare the poached eggs. Fill a saucepan with 1/3 water, add a good splash of vinegar and bring to a boil. Break each egg separately in a coffee cup. Turn down the heat and keep the water just below the boiling point.
- Pour the first egg very carefully into the water, start pouring as soon as the cup touches the water. Repeat this with the second egg, and cook on a very low heat for 4 minutes. Carefully fish out the poached eggs with a slotted spoon, place on a plate lined with kitchen paper. Cut away any loose egg whites.
- Transfer beans into bowls, serve with feta and poached eggs. Sprinkle with chives, sesame and chili flakes. Serve with a thick slice of sourdough bread. Enjoy!
Nutrition
Calories: 464kcalCarbohydrates: 40gProtein: 20gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 164mgSodium: 427mgPotassium: 918mgFiber: 10gSugar: 2gVitamin A: 443IUVitamin C: 3mgCalcium: 169mgIron: 7mg
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