Save time in the kitchen and make this easy meatless Monday meal that the whole troop can enjoy in only 35 minutes.
- Prep time 20 minutes
- Total time 35 minutes
- Portion size 4 servings
Ingredients
Method
In large nonstick skillet, heat 4 tbsp of the oil over medium heat; cook onion, potato, all but a pinch of the salt and paprika, stirring occasionally, until vegetables begin to brown, about 7 minutes.
Stir in cabbage, vinegar and 1/3 cup water; cover and cook until cabbage is wilted and softened, about 5 minutes. Remove lid and cook until cabbage begins to brown and liquid is absorbed, about 5 minutes. Stir in beans; cook until potatoes and cabbage are tender, about 4 minutes.
Meanwhile, in separate nonstick skillet, heat remaining 1/2 tbsp oil over medium heat. Cook eggs, sprinkling with remaining pinch of salt, until whites are set but yolks are still runny, about 3 minutes. Combine yogurt and dill, reserving some dill for garnish.
Divide potato mixture among 4 plates; top each with yogurt mixture, 1 fried egg and dill. Serve with lemon wedges.
Test Kitchen Tip: For crisp golden edges on the veggies, don’t stir too often.
Nutritional facts PER SERVING: about
- Fibre 8 g
- Sodium 939 mg
- Sugars 6 g
- Protein 18 g
- Calories 432
- Total fat 23 g
- Potassium 855 mg
- Cholesterol 198 mg
- Saturated fat 5 g
- Total carbohydrate 41 g
%RDI
- Iron 29
- Folate 54
- Calcium 13
- Vitamin A 15
- Vitamin C 45
