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Fried Eggs with Bulgur and Spinach

Fried Eggs with Bulgur and Spinach | A Couple Cooks

You know those 30-minute meals that are 30 minutes only if you cooked three ingredients in advance and can chop vegetables like a speed racer? This is not one of those meals. It’s simple, quick, and requires no forethought, born out of an idea we had for using up some pantry and refrigerator ingredients.

Bulgur wheat has been a favorite of ours lately because it cooks so quickly – just pour boiling water over the grains and let them sit for 25 to 30 minutes. We usually make it in a big batch so we can eat it throughout the week. While the bulgur cooks, simply saute some vegetables, adding some beans for protein, and top with a fried egg. You could substitute other greens or grains in this recipe to fit your tastes and time constraints. What really makes the dish is the smoked paprika; we’d recommend using it if you can get a hold of it. It adds a smoky flavor that really takes the cake.

To prove how simple this meal is for a weeknight or even a hearty brunch, here we are in our kitchen making the recipe. The video is unedited and sped up from 30 minutes to 2 minutes. Working together, we even had time read, chat, and clean up in between. We hope it’s inspiration for quick dinners to come in your own kitchen!


Fried Eggs with Bulgur and Spinach
 
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:
Serves: 4
What You Need
  • 2 cups bulgur wheat (coarse ground)
  • 16 ounces baby portabella mushrooms
  • 15-ounce can cannellini beans (1 ½ cups cooked)
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 8 cups spinach
  • 4 eggs
  • Smoked paprika
  • Kosher salt
  • Fresh ground black pepper
What To Do
  1. Boil 2 cups of water. In a heatproof bowl, 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 the garlic.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Saute the mushrooms with the whole clove of 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 drizzle of olive oil to the pan and bring to medium heat. Add 4 eggs and cook sunny side up until the whites have hardened.
  5. To serve, place bulgur wheat a plate and vegetables along side. Top with an egg and sprinkle generously with smoked paprika.

 

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11 Comments

  • Reply
    stephanie
    March 8, 2015 at 11:20 pm

    heehee i watched that WHOLE video. you guys are too cute! i haven’t really cooked with bulgar wheat – i’ve eaten it, but i’ve never made it at home. i didn’t realize it was so easy!

  • Reply
    Maria
    March 9, 2015 at 8:23 am

    Love it!! You guys are so cute! :)
    I wonder how a little video like that would look like here at my house. You’d probably see me running out of the kitchen every other frame to keep my toddler from piggy back riding his baby brother or prying a phone charger out of the babies hands :) haha!

    I need to find a place to get smoked paprika, I used to have it, but when it was all used up I couldn’t find it at the store I bought it at! I loved putting it on everything, so delicious!!

    • Reply
      Terry Covington
      March 10, 2015 at 12:41 pm

      Trader Joe’s, if you have one in your area, carries beautiful smoked paprika for $1.99. Love this recipe and the info about bulgur wheat. Thanks!

  • Reply
    Katie @ Whole Nourishment
    March 9, 2015 at 9:41 am

    Guys, I LOVE this time-lapsed video. And yes, I know those other 30 minute recipes you’re talking about. This looks wonderful and like the perfect weeknight meal.

  • Reply
    Erin@WellPlated
    March 9, 2015 at 10:29 am

    Yay for bulgar! I feel like it’s an under-appreciated grain, and I love the way you dressed it up here with one of my all time favorite toppings: a yummy, runny fried egg AND one of my favorite combos, spinach and mushrooms. What time is lunch? :)

  • Reply
    Nina at FocusedonFit.com
    March 9, 2015 at 11:42 am

    What a great idea! Love the idea of greens and beans at breakfast…iron and fiber and you have barely started your day. Or a great breakfast for dinner! Love it!

  • Reply
    Lety
    March 9, 2015 at 11:45 am

    Loved the video! I’ve never tried bulgar, I have to give it a try, looks so easy to cook! Thanks for sharing!

  • Reply
    Amy @ Parsley In My Teeth
    March 9, 2015 at 12:09 pm

    Love the video! I’m a big fan of “real” 30-minute meals. Great job!

  • Reply
    Katrina @ Warm Vanilla Sugar
    March 9, 2015 at 2:48 pm

    Such a simple and satisfying meal! I love bulgur!

  • Reply
    Chris
    March 11, 2015 at 8:41 pm

    Love when you are sitting on the counter reading a book, Sonja! I am afraid of undercooked eggs. There. I’ve said it. I loved them growing up in my little egg cup, with the runny yolk. Mmm… But have been burned a couple times by eggs (read sickened). Any tips on making sure the eggs are good, safe eggs?

  • Reply
    cynthia
    March 27, 2015 at 2:25 pm

    This video made my day! It could not be cuter or more heartwarming — I love this wholesome, balanced meal (I love bulgur!) and seeing it come together between the two of you was such a treat. You are an inspiration both in and out of the kitchen. This is wonderful. Thank you!!

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    Happy Cooking! ~ Sonja & Alex