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White Bean and Vegetable Bowls with Frizzled Eggs

Photo: Hector Manuel Sanchez; Styling: Claire Spollen

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

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.

One-bowl dinners are a great way to solve the "What's for Dinner?" question that strikes daily. This flavorful option offers up a vegetarian option. The eggs add great protein and staying power to the veggie-heavy dish. The ingredients are similar to what you find in a traditional chili, but the results are anything but. Grab a bowl and enjoy.


  • 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

Nutrition 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 g

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.