Recipe description
July 21, 2026
Potatoes with green beans and egg
Gentle, fiber-rich potato, bean, and egg dish for digestive balance.
85%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Balanced fiber from potatoes and green beans with protein from eggs.
- Includes olive oil and herbs providing polyphenols and flavor with minimal processing.
- One-skillet dish that's quick and budget-friendly for gut-friendly meals.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Potato
4
piece
Bean, green
200
gram
Egg
4
piece
Oil, olive
2
tablespoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Parsley
2
tablespoon
Instructions
1
Wash and peel the potatoes, then cut them into bite-sized cubes.
2
Trim the ends off the green beans and cut them into 2-inch pieces.
3
Heat olive oil in a large skillet over medium heat. Add the potatoes and cook for 10-12 minutes until they start to soften and turn golden brown.
4
Add the green beans to the skillet and continue cooking for another 5-7 minutes until both vegetables are tender.
5
Season with salt and black pepper, stirring to combine.
6
Create 4 small wells in the vegetable mixture and crack an egg into each well.
7
Cover the skillet and cook for 3-4 minutes until the egg whites are set but yolks are still runny, or to your desired doneness.
8
Sprinkle with fresh herbs and serve immediately.
More Recipes For Your Gut
Nutrition
522 kcal
Calories
20 g
Protein
59 g
Carbohydrates
10 g
Fiber
5.7 g
Sugar
24 g
Fat
5 g
Saturated fat
2.8 g
Salt
FAQ
Is this dish vegan or vegetarian?
It’s vegetarian but not vegan because it uses eggs. You can make it vegan by omitting eggs or substituting with plant-based protein.
How long does it take to prepare and cook?
About 25–30 minutes from start to finish.
Can I make it ahead or store leftovers?
Refrigerate in an airtight container for 2–3 days; reheat gently.
What are the main nutritional benefits?
It provides fiber from potatoes and green beans and protein from eggs, supporting a balanced diet.
Can I swap the vegetables?
Yes, you can substitute other quick-cooking vegetables like zucchini, bell peppers, or peas.
Are there any allergens?
The dish contains eggs. If you have an egg allergy, avoid it and check for cross-contamination with gluten.
How do I adjust the egg doneness?
For runny yolks, cook 3–4 minutes after adding the eggs; for firmer yolks, cook longer.
What should I serve it with?
Pair with a simple salad, crusty bread, or a light vinaigrette; finish with fresh herbs.
How many servings does this make and can I scale it?
The recipe serves 2; you can double or triple the ingredients to serve more.
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