Green Beans & Eggs

Best green bean and egg recipe

This is a flavorful and healthy way to enjoy fresh green beans.

Here’s a recipe to help you use your garden’s summer bounty! Or to use up farmer’s market treasures, for those of us who never got around to planting a garden this year. Tender green beans, plump tomatoes, fresh dill and organic eggs come together in a savory, mouth-watering fashion in this simple, homegrown dish.

Credit must go to Suzy for this one, since this is another recipe that has originated in her kitchen and has been lightened up in mine. I ended up calling her twice while cooking it today, for her input and guidance. Our phone calls are pretty comical – neither of us being fluent in the other’s native tongue, we converse in part-English, part-Armenian. Speaking in person is so much smoother, using body language, context and gestures to fill in the blanks – but on the phone it’s strictly words…I should probably set her up with a Skype account! In the meantime I am learning how to say many ingredients in Armenian 🙂

This dish is filled with fiber, vitamins, minerals and protein-rich eggs. It’s a wonderful side dish to serve alongside dinner and tastes even better the next day, as the flavors mingle and marinate. You can bet that I’ll be enjoying a scoop or two of this tasty dish for lunch tomorrow. Enjoy!

Green Beans & Eggs
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Cook time
Total time
Serves 8

  • 2 lbs green beans, trimmed and cut into 1 inch pieces
  • 1 yellow onion, thinly sliced into half moons
  • 1 Tablespoon olive oil
  • 3 cups fresh tomatoes, chopped
  • ½ -1 cup water
  • ½ cup fresh dill, chopped
  • ½ teaspoon sea salt
  • ⅛ teaspoon black pepper
  • 3 eggs, beaten

  1. Wash the beans, trim the ends and cut into 1 inch pieces. Set aside in a large bowl.
  2. Cut the onion in half, peel and discard the skin, and thinly slice into half moons. Place a medium sized pot over low heat and add the olive oil. Once the oil is warmed, add the onions and cook for 3 minutes.
  3. Chop the tomatoes and add to the pot. Cook, stirring often, for 5 minutes. Add the green beans and add water, not quite covering the beans. Cover the pot and cook over low heat for 25-30 minutes, stirring every 5 minutes or so.
  4. Once the beans are tender, drain the water off. Return to low heat, add the fresh dill, salt and pepper. Mix well, cover and cook for 3 minutes.
  5. Beat the eggs and mix into the green beans, cooking for 5 minutes while stirring. Remove from heat and serve. Enjoy!

Calories: 102     Fat: 4 g     Carbohydrates: 14 g     Sodium: 189 mg     Fiber: 4 g     Protein: 6 g    
green beans and eggs recipe

I love this recipe even more the next day, when the flavors have properly mingled :)


  • Violet April 21, 2016 at 10:34 pm

    AMAZING! As I’m eating my mom’s version of this at work, I did a quick google search to see if there is an “american” version of it and check how healthy it is (no idea what was in it). Saw your image and thought PERFECT! They look identical… then learned it’s your MIL’s recipe who is Armenian… yep, I’m Armenian too :). Loved this! Will definitely use this when trying to make it at home as my mom has no idea what measurements she uses.

    • Diana April 26, 2016 at 9:17 pm

      Awesome! Yes, my MIL never writes down measurements either 🙂 Enjoy!

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