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.
This meal is perfect for a weeknight or even a hearty brunch: Alex and I made it in just 30 minutes in our kitchen! 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!Print
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.
- 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
- 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.
- Meanwhile, brush any dirt from the mushrooms and slice them. Rinse the cannellini beans and peel the garlic.
- 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 1/2 teaspoon kosher salt and fresh ground pepper. Taste and adjust seasonings as desired. Remove the vegetables from the skillet.
- 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.
- To serve, place bulgur wheat a plate and vegetables along side. Top with an egg and sprinkle generously with smoked paprika.
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.