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.