Red Beans and Poached Eggs with Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Red Beans and Poached Eggs with Herbs

YOUR SOLIN GENERATED RECIPE

Red Beans and Poached Eggs with Herbs

Sautéed red beans and aromatics topped with velvety poached eggs and a dollop of herbed Greek yogurt for a protein-packed start to the day.

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NUTRITION

548kcal
Protein
48.9g
Fat
16.8g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red kidney beans

3 large eggs

0.5 cup non-fat Greek yogurt

0 tsp extra virgin olive oil

0.25 cup red onion

1 clove garlic

1 tbsp fresh parsley

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tsp apple cider vinegar

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PREPARATION

  • 1

    Bring a medium pot of water to a gentle simmer and add the apple cider vinegar to help the egg whites set.

  • 2

    Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced red onion and minced garlic until they become fragrant and translucent.

  • 3

    Stir the cooked red kidney beans, smoked paprika, sea salt, and black pepper into the skillet, cooking for 3-4 minutes until the beans are heated through.

  • 4

    Crack each egg into a small ramekin, then create a gentle whirlpool in the simmering water and drop the eggs in to poach for approximately 3 minutes for a runny yolk.

  • 5

    In a small bowl, whisk together the non-fat Greek yogurt with half of the fresh parsley and half of the fresh cilantro.

  • 6

    Divide the warm bean mixture into serving bowls and carefully place the poached eggs on top using a slotted spoon.

  • 7

    Finish the dish with a dollop of the herbed Greek yogurt and a final sprinkle of the remaining fresh herbs.

Red Beans and Poached Eggs with Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Red Beans and Poached Eggs with Herbs

YOUR SOLIN GENERATED RECIPE

Red Beans and Poached Eggs with Herbs

Sautéed red beans and aromatics topped with velvety poached eggs and a dollop of herbed Greek yogurt for a protein-packed start to the day.

NUTRITION

548kcal
Protein
48.9g
Fat
16.8g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red kidney beans

3 large eggs

0.5 cup non-fat Greek yogurt

0 tsp extra virgin olive oil

0.25 cup red onion

1 clove garlic

1 tbsp fresh parsley

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tsp apple cider vinegar

PREPARATION

  • 1

    Bring a medium pot of water to a gentle simmer and add the apple cider vinegar to help the egg whites set.

  • 2

    Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced red onion and minced garlic until they become fragrant and translucent.

  • 3

    Stir the cooked red kidney beans, smoked paprika, sea salt, and black pepper into the skillet, cooking for 3-4 minutes until the beans are heated through.

  • 4

    Crack each egg into a small ramekin, then create a gentle whirlpool in the simmering water and drop the eggs in to poach for approximately 3 minutes for a runny yolk.

  • 5

    In a small bowl, whisk together the non-fat Greek yogurt with half of the fresh parsley and half of the fresh cilantro.

  • 6

    Divide the warm bean mixture into serving bowls and carefully place the poached eggs on top using a slotted spoon.

  • 7

    Finish the dish with a dollop of the herbed Greek yogurt and a final sprinkle of the remaining fresh herbs.