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Ingredients
- 4 tsp olive oil, divided
- 3/4 cup prechopped yellow onion
- 2 Tbsp sliced garlic
- 8 oz cremini mushrooms, quartered
- 3 cups chopped tomatoes (about 2 large tomatoes)
- 1 cup unsalted vegetable stock
- 3/4 tsp kosher salt
- 1 (15 oz) can unsalted Great Northern beans, rinsed and drained
- 5 oz baby spinach
- 4 large eggs
- 1 Tbsp cider vinegar
- Fresh ground pepper
Details
Adapted from cookinglight.com
Preparation
Step 1
Heat 1 tablespoon oil in 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 oil in 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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