The smoked paprika is the finishing touch, and worth adding to your pantry if you can find it. We've found it's available at most mainstream grocery stores.
by: a Couple Cooks
Serves: 4
What You Need
- 2 cups bulgur wheat (coarse ground)
- 16 ounces baby portabella mushrooms
- 8 cups spinach
- 1 clove garlic
- 15-ounce can cannellini beans (1 ½ cups cooked)
- 4 eggs
- Smoked paprika
- Olive oil
- Kosher salt
- Black pepper
What To Do
- Boil 2 cups of water in a teapot. In a heatproof container, combine 2 cups bulgur wheat, 1 teaspoon kosher salt, and 2 cups boiling water. Cover and allow to sit for 25 to 30 minutes until tender.
- Meanwhile, brush any dirt from the mushrooms and slice them. Rinse the cannellini beans and peel 1 clove garlic (it can be left whole).
- In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Saute the mushrooms with the whole garlic for 3 to 4 minutes until tender. Add the cannellini beans and spinach; saute for another 3 minutes until the spinach is wilted. Season with ½ teaspoon kosher salt and fresh ground pepper. Taste, and adjust seasonings as desired. Remove the vegetables from the skillet.
- If necessary, add a little olive oil to the pan and bring to medium heat. Add four eggs and cook sunny side up until the whites have hardened.
- To serve, place bulgur on a plate, and place vegetables along side. Top with an egg, and sprinkle generously with smoked paprika.
