Fried Eggs with Bulgur and Spinach

10 40 473
Ingredients Minutes Calories
Prep Cook Servings
5 min 35 min 4
Fried Eggs with Bulgur and Spinach
Health Highlights


1 dash Black pepper (to taste)
2 cup Bulgur, dry
1 can (15oz) Cannellini beans, canned
4 medium egg Egg
2 tbsp Extra virgin olive oil
1 clove(s) Garlic
1 dash Kosher salt (to taste)
1 dash Paprika (to taste)
454 gm Portobello mushroom (use baby mushrooms)
8 cup Spinach


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.

Meanwhile, brush any dirt from the mushrooms and slice them. Rinse the cannellini beans and peel 1 clove garlic (it can be left whole).

In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Sauté the mushrooms with the whole garlic for 3 to 4 minutes until tender. Add the cannellini beans and spinach; sauté 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.

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.

To serve, place bulgur on a plate, and place vegetables along side. Top with an egg, and sprinkle generously with smoked paprika.

Nutrition Facts

Per Portion

Calories 473
Calories from fat 80
Calories from saturated fat 24.4
Total Fat 8.9 g
Saturated Fat 2.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 7.1 g
Cholesterol 170 mg
Sodium 303 mg
Potassium 1592 mg
Total Carbohydrate 83 g
Dietary Fiber 20.4 g
Sugars 3.8 g
Protein 25.5 g

Dietary servings

Per Portion

Grain 3.0
Meat Alternative 1.0
Vegetables 3.6

Energy sources