White Bean and Vegetable Bowls with Frizzled Eggs


  • 4 teaspoons olive oil, divided
  • 3/4 cup prechopped yellow onion
  • 2 tablespoons sliced garlic
  • 8 ounces cremini mushrooms, quartered
  • 3 cups chopped tomatoes (about 2 large tomatoes)
  • 1 cup unsalted vegetable stock
  • 3/4 teaspoon kosher salt
  • 1 (15-oz.) can unsalted Great Northern beans, rinsed and drained
  • 5 ounces baby spinach
  • 4 large eggs
  • 1 tablespoon cider vinegar
  • Freshly ground pepper

How to Make It

  1. Heat 1 tablespoon oil in a Dutch oven over medium-high. Add onion and garlic to pan; cook 2 minutes, stirring occasionally. Add mushrooms to pan; cook 5 to 6 minutes or until browned, stirring occa­sionally. Add tomatoes, stock, salt, and beans to pan, and bring to a boil. Cook 5 minutes or until mixture thickens and about half of the liquid has evaporated, stirring occasionally. Add spinach; cook 2 minutes or until wilted, stirring occasionally. Remove from heat; cover and keep warm.

  2. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high. Gently break eggs into pan; cook 3 minutes or until whites are set and yolks are still runny. Divide bean mixture among 4 shallow bowls. Top each serving with 1 egg; drizzle with vinegar, and sprinkle with pepper.




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