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Picture of White bean stew with feta and poached egg
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2162 kcal 108 %
  • Fat 90 g 139 %
  • Saturated 18 g 89 %
  • Carbs 262 g 87 %
  • Fiber 32 g 127 %
  • Protein 82 g 164 %
  • Cholesterol 323 mg 108 %
  • Sodium 3962 mg 165 %
  • Calcium 744 mg 74 %
  • Magnesium 374 mg 89 %
  • Potassium 2932 mg 62 %
  • Iron 29 mg 162 %
  • Zinc 11 mg 97 %
  • Phosphorus 1047 mg 150 %
  • Vitamin A 176 µg 20 %
  • Vitamin C 10 mg 11 %
  • Thiamin (B1) 3 mg 214 %
  • Riboflavin (B2) 2 mg 151 %
  • Niacin (B3) 15 mg 91 %
  • Vitamin B6 1 mg 89 %
  • Folate equivalent (total) 854 µg 213 %
  • Vitamin B12 1 µg 45 %
  • Vitamin D 2 µg 11 %
  • Vitamin E 15 mg 101 %
  • Vitamin K 81 µg 67 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

White bean stew with feta and poached egg

Ingredients

  • 1 can white beans, drained
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 125 milliliters (1/2 cup) vegetable stock
  • sea salt + black pepper
  • 1 teaspoon chopped parsley
  • 2 poached eggs
  • chopped chives + black sesame + chili flakes, for serving
  • 5 tablespoons olive oil
  • 1/2 teaspoon each: cumin seeds, dried thyme, ground coariander
  • 1 teaspoon lemon juice
  • 2 tablespoons crumbled feta
  • 2 thick slices toasted sourdough bread

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