A supper of tender green beans and eggs finished in the pan with garlic and oil is exactly what this shelf offers when you need to eat now. The beans cook while you ready the rest, then a quick finish brings everything together.

Serves 2. 20 minutes, 10 at the stove.

About 350 calories a serving, 12 g protein, 6 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Steam the bag of green beans according to the package directions. While they cook, mince 3 cloves garlic and crack 4 eggs into a bowl, whisking them lightly with a pinch of salt and pepper.10 min
2. When the beans are tender, transfer them to a warm plate. Heat 3 tablespoons oil in a large skillet over medium-high heat, add the garlic, and cook, stirring, until fragrant, about 30 seconds.
3. Pour the eggs into the pan and cook, stirring gently with a wooden spoon, until they begin to set but still look just slightly wet on top, about 2 minutes. Fold in the warm green beans and toss gently until coated and just combined.2 min
4. Divide between two plates and season to taste with salt and pepper.

Note Swap the eggs for crumbled feta or a handful of cooked chickpeas if you have them. Leftovers keep in the fridge for one day; eat cold or reheat gently. Serve with rice or crusty bread to soak up the oil.