Wonderful dish!!!  I am not an “over-easy” egg fan so I skipped that part and served this, instead, with brown rice. Loved the flavors!  It’s also packed with beautiful nutrition!

ingredients  (serves 4)download

4 teaspoons olive oil, divided

3/4 cup yellow onion, chopped

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


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.

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.

(recipe found on https://www.cookinglight.com/)


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