White Bean and Vegetable Bowls with Frizzled Eggs Recipe

This easy bowl of brothy goodness is part of my healthy living recipe sharing series that will make you feel good about what you bring to the table. A quick fill you up kind of meal that includes white beans and fried eggs which are loaded with protein. Loaded with vitamin packed veggies include onions, garlic, spinach and tomatoes all of which will make you wonder if it is really comfort food.  This recipe will be a winner not only for the flavor, health benefits but because it won’t put a strain on your wallet. I was able to cook up this mail for 4 for under $10!  Below you will find my shopping list that  I took with me to Aldi’s grocery store.  I love Aldi for all the wonderful new organic products they are carrying at a totally reasonable price.

My Aldi Shopping List

  • Fresh Organic Spinach $2.49
  • Tomatoes $.79
  • Great Northern Beans $.69
  • Onion $1
  • Garlic $.25
  • Vegetable Brooth $1.99
  • Eggs $.79 a dozen
  • Mushrooms $1.29

Tweet @AldiUSA or check out their website to find a location near you.

[Tweet “I’m making this recipe from @brenhaas site for under $10 @aldiusa”]

White Bean and Vegetable Bowls with Frizzled Eggs Recipe

White Bean and Vegetable Bowls with Frizzled Eggs Recipe

White Bean and Vegetable Bowls with Frizzled Eggs Recipe

This recipe is super easy and loaded with flavor. I found it while flipping through the October issue of Cooking Light Magazine.  I hope you take advantage of the easy to print recipe below.

White Bean and Vegetable Bowls with Frizzled Eggs Recipe
Rate this recipe

Yield: 4 servings

Serving Size: 1-1/4 cup size

Calories per serving: 277

White Bean and Vegetable Bowls with Frizzled Eggs Recipe

White Bean and Vegetable Bowls with Frizzled Eggs Recipe

Ingredients

  • 4 tsp. olive oil
  • ¾ cup diced yellow onion
  • 2 Tbsp. sliced garlic
  • 8 oz. cremini mushrooms, quartered
  • 3 Cups chopped tomatoes
  • 1 cup unsalted vegetable stock
  • ¾ 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

Instructions

  1. Heat 1 tablespoon oil in a Dutch oven over medium high heat.
  2. Add onion and garlic to pan; Cook 2 minutes, stirring occasionally.
  3. 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 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
  4. 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.

This recipe was found in Cooking Light Magazine October 2016 (page 34). 

In the Kitchen With Bren

I love cooking up a new dish with my camera close by.  I actually used my trusty old Nikon D90 for these photos I share today.

White Bean and Vegetable Bowls with Frizzled Eggs Recipe

After saute the onions and garlic in olive – carefully pour veggie stock in with tomatoes and beans.

Once the tomatoes and beans are boiling gently ad the spinach.

Once the tomatoes and beans are boiling gently ad the spinach.

Spinach contains lots of water - as it cooks it will shrink down.

Spinach contains lots of water – as it cooks it will shrink down.

Fry Eggs for : White Bean and Vegetable Bowls with Frizzled Eggs Recipe

Fry Eggs for : White Bean and Vegetable Bowls with Frizzled Eggs Recipe

White Bean and Vegetable Bowls with Frizzled Eggs Recipe

White Bean and Vegetable Bowls with Frizzled Eggs Recipe

It doesn’t get much easier then that!

I loved this recipe and I know you will as well. I hope you will consider sharing with me by posting at the bottom of this blog. What did you think of the recipe? Would you prepare this on a cool day? 

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