Name: Garlicky Bean, Swiss Chard, Bell Pepper & Almond Sauté with Eggs
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 cup almonds; 3 (398 ml) cans cannellini (white kidney) beans; 12 eggs; 3 cloves garlic; 6 red bell peppers; 1 ½ bunches Swiss chard; black pepper; extra virgin olive oil; red wine vinegar; salt; smoked paprika

Garlicky Bean, Swiss Chard, Bell Pepper & Almond Sauté with EggsGarlicky Bean, Swiss Chard, Bell Pepper & Almond Sauté with Eggs — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 cup almonds

3 (398 ml) cans cannellini (white kidney) beans

12 eggs

3 cloves garlic

6 red bell peppers

1 ½ bunches Swiss chard

black pepper

extra virgin olive oil

red wine vinegar

salt

smoked paprika

Instructions

Wash, dry, trim, and seed bell peppers; slice lengthwise into thin strips.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add peppers and salt. Cook, stirring occasionally, until tender and starting to brown, 12-14 minutes.

While the peppers are cooking, fill another large pot about halfway with hot water (from the tap); add vinegar, cover with a lid, and bring to a boil over medium-high heat. Once the water in the pot is boiling, reduce heat to medium-low.

Meanwhile, wash and dry chard; fold leaves in half lengthwise and slice off the stems. Cut leaves crosswise into thin (shred-like) strips and thinly slice the stems, keeping them separate. Place leaves in a large bowl and stems in a small bowl.

Peel and thinly slice garlic. Add to the bowl with the stems and set aside.

Drain and rinse beans; set aside to drain further.

When the peppers are tender, add chard stems, garlic, smoked paprika, and salt to the pot. Cook, stirring occasionally, until garlic is fragrant, about 1 minute.

Add beans to the pot and continue to cook, stirring occasionally, until warmed through, 1 minute more.

Add chard leaves to the pot in handfuls, waiting for the leaves to wilt slightly before adding the next handful. Add vinegar and stir to combine. Remove from heat and set aside.

Gently crack eggs into additional small bowls (two eggs per bowl).

Adjust the heat of the pot as necessary so that the water is simmering. Working in batches, gently tip bowls into the pot, sliding the eggs carefully into the water. Cook until whites are set but yolks are still soft, 2½-3 minutes. Using the slotted spoon, transfer eggs to a plate, then season with salt and pepper.

Meanwhile, roughly chop almonds.

To serve, divide veggies between plates or bowls; top with almonds and poached eggs. Enjoy!

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