Step 1Heat half the oil in a large, deep frying pan over high heat. Sauté onion for 5 minutes, or until softened. Then add garlic, thyme, chilli and mushrooms. Cook, stirring, for 5–7 minutes or until golden. Remove from pan.
Step 2Heat remaining oil in same pan at medium-high. Cook the cabbage, beans and broccolini, stirring for about 3–5 minutes, or until cabbage starts to wilt. Add chickpeas, stock cube and 1/2 cup of water, and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes, or until greens are tender and the water has reduced slightly. Then return the mushroom mixture to pan and stir to combine.
Step 3Meanwhile, half-fill a medium frying pan with water and heat over medium-high heat until just simmering. Crack 1 egg into a cup, then carefully slide egg into the pan. Cook for 3 minutes, or to your liking. Using a slotted spoon, transfer to a plate. Repeat with remaining eggs (try cooking several at once to save time).
Step 4Divide greens, mushrooms and any broth among serving bowls. Top with poached eggs and season with pepper. Serve with warmed Lebanese bread.