Recipe of the Week: Fried Eggs with Bulgur and Spinach (via A Couple Cooks)

Local food bloggers, A Couple Cooks, have created another recipe that delivers delicious flavor while also nourishing your body with nutrients: Fried Eggs with Bulgur and Spinach. Now that the weather is warming up, the hens are happily laying eggs again. Pick up eggs, spinach and mushrooms at the Indy Winter Farmers Market and you’re just about set to make this recipe.

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.
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
  1. 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.
  2. Meanwhile, brush any dirt from the mushrooms and slice them. Rinse the cannellini beans and peel 1 clove garlic (it can be left whole).
  3. 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.
  4. 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.
  5. To serve, place bulgur on a plate, and place vegetables along side. Top with an egg, and sprinkle generously with smoked paprika.


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