Thursday, May 25, 2017

White Bean and Vegetable Bowls with Fried Eggs

Tonight's dinner is from Cooking Light. It is similar to Eggs in Purgatory but the eggs are fried instead of poached. This was well received, I think I heard Chris say, "Delicious."

The original recipe called for fresh Tomatoes, I used canned. Instead of Mushrooms, I added Zucchini. Also, I obviously omitted the garlic. We were supposed to add Cider Vinegar on top of the eggs but I completely forgot about it by the time I got home. Awful commute tonight.

Here is my version of White Bean and Vegetable Bowls with Fried Eggs (not Frizzed Eggs).

4 teaspoons Olive Oil, divided
3/4 cup chopped Yellow Onion
8 ounces chopped Zucchini
2 14.5 cans of diced 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, chopped
4 large Eggs
Freshly Ground Pepper

Heat 1 tablespoon oil in a Dutch oven over medium-high. Add onion to pan; cook 2 minutes, stirring occasionally. Add zucchini 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 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, and sprinkle with pepper

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