Poached Eggs, Greens & Couscous

A light, 30-minute vegetarian dinner for spring weeknights. Poached eggs top sautéed greens & Israeli couscous. Brightened with a squeeze of lemon.

I think I might make a new category on the side bar over there to the right. In addition to “savory” and “sweet”, I could soon fill an entire category called “things with eggs.” I eat them almost every morning in the form of a scramble, omelette or a breakfast taco… but I especially love runny, yolky eggs for dinner. A poached egg instantly turns something incredibly simple into a fancy meal. (Or nature’s perfect sauce, as Jack calls it).

I had never actually poached an egg before this. I have one of those cheater egg-poaching pans… but a dome egg out of that pan would not have been photo-worthy, so I took a stab at doing this the real way. I was going to report back with news that poaching eggs is not the hard and scary thing I thought it would be – that it was a snap and I got it right on the first try. And while it was and I did, a few mornings later I could not recreate that success for the life of me. If anyone has a pro-tip for poaching perfect eggs, please share!

adapted from Ethan Stowell’s recipe in Sunset Magazine

5.0 from 1 reviews

Poached Eggs, Greens & Couscous

Prep time
Cook time
Total time
Serves: 2
  • ½ cup Israeli couscous, or quinoa for a gluten-free option
  • 1 garlic clove, minced
  • About 4 cups dark leafy greens – I used a mix of kale and arugula
  • ½ cup vegetable broth
  • ½ lemon, for squeezing
  • Splash white vinegar
  • 2 large eggs
  • ¼ cup grated pecorino cheese
  • Extra-virgin olive oil, for drizzling
  • Pinch red pepper flakes
  • Sea salt
  1. In a medium saucepan over low heat, toast the couscous in a splash of oil, stirring occasionally. Add a pinch of salt and 1 cup water and bring to a boil. Cover, reduce heat, and simmer for 8-10 minutes until tender but al dente.
  2. In a large skillet over medium heat, drizzle olive oil to coat the bottom of the pan. Add the minced garlic for a minute or two, stirring frequently so it doesn't burn, and add the greens to the pan, stirring the greens around so they wilt somewhat evenly. Add the broth, a squeeze of lemon, and a few pinches of salt. Remove the greens from the pan once they’re wilted.
  3. Fill a saucepan three quarters full of water, add vinegar, and cook over high heat until bubbles barely break the surface. Crack the eggs into the water and gently stir around so they don’t stick to the bottom or sides of the pan. Cook 3 minutes each and remove from water with a slotted spoon. Sprinkle with a few pinches of salt.
  4. Assemble plates with couscous, greens, and an egg. Shave fresh pecorino on top and drizzle with olive oil if you like.




Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. kiki

    I LOVED THIS! Serving is a tad small, but hey I do eat a lot, so I ate the whole 2 serves instead of splitting it. The eggs are perfect, and I actually did have kale so I used spinach and it was surprisingly good! Definitely recommend, would make again.

  2. Imran

    Looks like a delicious and visually appealing way to start your morning!

  3. SharliinaUK

    I made the ot with normal coucous. I loved and my hubby loved it. Amazing and healthy dinner for after-work evenings. Thank you!

  4. With having so much content do you ever run into any problems of plagiarism or copyright violation?

    My website has a lot of unique content I’ve either written myself or outsourced but it looks like a lot of it is popping it up all over the internet without my agreement. Do you know any techniques to help protect against content from being ripped off? I’d really
    appreciate it.

    More to come on my site offshore banking Isle Of Man

  5. yummy! and such pretty pictures (as usual) – love the one with the broken yolk!

  6. Louise Smith

    The fresher the egg the better the whites bind together. I never use vinegar, just bring water to the boil and then swirl the water in one direction with a wooden spoon and drop your egg in. Turn the heat off and put a lid on, wait 4 mins (for a soft yolk) and you’re done.

  7. This is beautiful, and looks delicious. It is definitely time for me to hone in on my poaching skills! I’m gonna have to try this on Quinoa, but I love the idea!!

  8. Most important thing for a perfectly poached egg is plenty of white vinegar in the water, and don’t have the water too high – if it’s boiling the bubbles will smash the egg to pieces!

  9. shannon from shannonbear.com

    I’ll be trying this on my 3 burner Coleman stove tonight! I’ve been salivating over it all week! I’ll probably do a blog post about it and share your wonderful recipe – regardless of fail or victory with poaching my first egg!
    xo S

  10. Your recipe and the latest post at My New Roots are motivating me to get over my fear of runny yolks. It took me a long time to learn to like eggs, and now I love them in scrambled form, but I’m still have an irrational fear of poached eggs. Sigh.

    • jeanine

      Her post was so good- it made me really excited to read that runny eggs are the healthiest :). But I’ve been liking them as far back as I can remember…

      Maybe try the soft boiled egg first, there’s a thicker white around them and they’re less runny than poached eggs.

  11. Victoria from ceramvic.wordpress.com

    Were you using brown eggs? The whites of brown eggs are very runny, therefore more difficult to poach.

    I love your blog – I love the clean design approach and your food looks DELICIOUS!

    • jeanine

      i was using brown eggs, but I also was the first time and they came out perfect… but good to know, maybe I’ll try white ones next time.

  12. debbie from inwhirlofinspiration

    Seems like heaven to me! The perfect light lunch between university and work. great idea!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.