MEATLESS MAINS

Try these easy-peasy ultra-satisfying vegetarian skillet suppers today. RECIPES THE TEST KITCHEN

Simple-to-make ultrasatisfying vegetarian skillet suppers

BEAN & POTATO SKILLET MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 35 MINUTES

4½ tbsp olive oil, divided 1 onion, thinly sliced 1 large yellow-fleshed potato, scrubbed and diced ¾ tsp salt, divided ¾ tsp smoked paprika or paprika 4 cups thinly sliced cabbage 1 tbsp white wine vinegar 1 540 ml can navy beans, drained and rinsed 4 eggs ½ cup Balkan-style yogurt ¼ cup chopped fresh dill lemon wedges 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 ⅓ 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 ½ 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.

PER SERVING

about 432 cal, 18 g pro, 23 g total fat (5 g sat. fat), 41 g carb (8 g dietary fibre, 6 g sugar), 198 mg chol, 939 mg sodium, 855 mg potassium. % RDI: 13% calcium, 29% iron, 15% vit A, 45% vit C, 54% folate.