Cretan White Bean and Egg Breakfast Bowl from nikolaos.galerakis@gmail.com

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Finely chop the onion and garlic, then add them to the pan. Cook for 3-4 minutes, stirring often, until the onion is translucent and the garlic is fragrant and just beginning to colour at the edges.

Add the white beans and stir gently to coat them in the oil. Cook for about 3 minutes, until the beans are warmed through and starting to soften slightly on the outside.

Cut the broccoli into small florets and add to the pan. Chop the tomato into rough chunks and scatter over the beans. Stir to combine and cook for 3-4 minutes, until the broccoli is just tender and the tomato has started to release its juice but still holds its shape.

Push the bean and vegetable mixture to the sides of the skillet to make a well in the centre. Drizzle the remaining tablespoon of olive oil into the well, then crack the eggs directly into it. Let them sit undisturbed for 1-2 minutes until the whites start to turn opaque.

When the whites are mostly set but the yolks still wobble when you shake the pan, about 3-4 minutes total, fold the eggs gently into the bean mixture. Season with salt and black pepper, cook for one more minute, then take the pan off the heat.

Divide between two bowls and top each with crumbled feta and a handful of chopped fresh parsley. Serve straight away, while the eggs are still soft and the feta is just starting to soften from the heat.

Cretan White Bean and Egg Breakfast Bowl

Nutrition Facts

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