courtesy of Alison Roman, Bon Appetit
Calling all savory breakfast people: This beans-and-greens egg bowl is for you. But why limit it to breakfast?! It can be enjoyed for any meal.
Za’atar is available at Middle Eastern markets and specialty foods stores, or online.Ingredients
1 tablespoon distilled white vinegar
4 large eggs
2 cups cooked black lentils, green lentils, or chickpeas (from about 1 cup uncooked)
2 scallions, thinly sliced
2 tablespoons coarsely chopped fresh dill, plus small sprigs for serving
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice, divided
Kosher salt and freshly ground black pepper
2 small cucumbers, thinly sliced
1 tablespoon za’atar, plus more for serving
1 tablespoon olive oil
1 bunch large Swiss chard, ribs and stems removed, leaves torn into 2” pieces
1 garlic clove finely grated (optional)Method
- Bring about 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar, which helps the whites coagulate. Crack an egg into a small bowl, then gently slide it into water. Repeat with remaining eggs, waiting until whites are starting to set before adding the next one (about 30 seconds apart). After about 3 minutes, whites should be set and yolks still runny. Using a slotted spoon, transfer eggs to paper towels as they are done.
- Combine lentils, scallions, dill, lemon zest, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.
- Toss cucumbers with 1 Tbsp. za’atar and remaining 1 Tbsp. lemon juice in a small bowl; season with salt and pepper.
- Heat oil in a medium skillet over medium. Add Swiss chard by the handful, tossing and letting it cook down a bit before adding more, and cook until tender; season with salt and pepper. Stir in garlic, if using, and set aside.
- Divide lentils among bowls and top each with some chard, cucumbers, a few dill sprigs, and a poached egg. Sprinkle with more za’atar.