Mediterranean White Bean & Kale Sauté

Wash and dry the fresh produce. Drain and rinse the beans. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. In a bowl, combine the yogurt and lemon purée; season with salt and pepper. 

In a large pan (nonstick, if you have one) heat 1 tablespoon of olive oil on medium-high until hot. Add the drained beans; season with salt, pepper, and half the za’atar. Cook, stirring occasionally, 3 to 4 minutes, or until the beans are slightly crispy. Transfer to a bowl. Wipe out the pan. 

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared peppers and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced kale. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the kale is wilted and the water has cooked off. Add the cooked beans. Cook, stirring constantly, 30 seconds to 1 minute, or until combined and heated through. Turn off the heat. Transfer to a bowl. Taste, then season with salt and pepper if desired. 

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Divide the lemon yogurt between two dishes and spread into an even layer. Top with the cooked vegetables and beans and fried eggs. Garnish with the cheese (crumbling before adding) and as much of the remaining za’atar as you’d like (you may have extra). Enjoy!