Fridays are usually a very, very busy day for me at work. I am so glad I planned ahead with this dinner. There is NO way I could have gotten anything on the table tonight.
I love this recipe because it freezes so well. It was a good as the night it was made. All I did tonight was fry the eggs. I am really not good at egg prep. Luckily Chris excels at cooking eggs.
Click here for the recipe.
White Bean and Vegetable Bowls with Fried Eggs, from Cooking Light-
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.
I believe we are all ready for this weekend!