Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs

Name: Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 larges chicken or duck* eggs; 2 large heads (1 1/4 lbs. total) escarole, stem ends trimmed, leaves rinsed and drained (leave some water on leaves); 237 milliliters pearl couscous or fregola sarda; 2 garlic cloves, thinly sliced; 1 teaspoons About kosher salt, divided; 118 milliliters reduced-sodium chicken broth; 5 Tbsps About extra-virgin olive oil, divided; 118 milliliters About finely grated parmesan cheese; 1 teaspoons About pepper; 59 milliliters distilled white vinegar

Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs might be just the main course you are searching for. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 601 calories, 25g of protein, and 32g of fat. Head to the store and pick up kosher salt, olive oil, fregola sarda, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Toast couscous in 1 tbsp. oil in a medium saucepan over medium heat, stirring occasionally, until mostly golden, 7 to 8 minutes (if using fregola, omit oil and toasting).

Ingredients you will need

Couscous

Fregula

Toast

Cooking Oil

Equipment you will use

Sauce Pan

Add 1/4 tsp. salt and 2 cups water (and fregola, if using); bring to a boil. Cover, reduce heat, and simmer until barely tender, 8 to 10 minutes.

Ingredients you will need

Fregula

Water

Salt

Drain.

Cook garlic in remaining 1/4 cup oil in a large frying pan over medium heat until softened but still pale, 2 to 3 minutes.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add escarole and cook until it begins to wilt, 2 to 3 minutes.

Ingredients you will need

Escarole

Add couscous and stir to coat, then add broth and 1/2 tsp. pepper and cook 2 to 3 minutes more. Season with about 1/4 tsp. salt and pepper to taste and keep warm.

Ingredients you will need

Salt And Pepper

Couscous

Pepper

Broth

Fill saucepan used for couscous three-quarters full of water, add vinegar, and cook over high heat until bubbles barely break the surface. Reduce heat to medium-low. Crack eggs into water and give water a gentle stir to ensure eggs aren't sticking to pan. Cook 3 minutes for runny yolks. With a slotted spoon, transfer eggs to paper towels.

Ingredients you will need

Couscous

Vinegar