White Bean and Vegetable Bowls with Frizzled Eggs

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White Bean and Vegetable Bowls with Frizzled EggsRecipe

Photo: Hector Manuel Sanchez; Styling: Claire Spollen

This easy bowl of brothy goodness is loaded with both veggies and umami depth--it's comfort food you can feel good about. It's also great for times when the food budget is tight, as it costs only about $11 for 4 servings.

Serves 4 (serving size: about 1 1/4 cups vegetable mixture and 1 egg)


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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


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.

Created date

August 2016

Nutritional Information

Calories 277
Fat 10.5 g
Satfat 2.3 g
Monofat 5.2 g
Polyfat 1.6 g
Protein 15 g
Carbohydrate 33 g
Fiber 11 g
Cholesterol 186 mg
Iron 4 mg
Sodium 596 mg
Calcium 151 mg
Sugars 7 g
Est. Added Sugars 0 g