Savory Egg and White Bean Breakfast Bowl

Creamy white beans, wilted spinach, and juicy tomato make a hearty base for set eggs and tangy feta in this quick, protein-rich breakfast bowl.

Prep: 10 min · Cook: 12 min · Yield: 2 · Method: Stovetop

Ingredients

• 1 tablespoon olive oil
• 1 medium tomato
• 1 15-ounce can white beans
• 2 cups baby spinach
• 1 clove garlic
• 0.25 teaspoon kosher salt
• 0.125 teaspoon black pepper
• 4 eggs
• 0.5 cup feta cheese

Cooking instructions

1. Dice the tomato, drain and rinse the beans, and mince the garlic. (about 5 min)
2. Heat the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. (about 1 min) — Medium heat
3. Add the tomato, beans, salt, and pepper. Cook, stirring occasionally, until the beans are hot and the tomato begins to soften, 3 to 4 minutes. (about 4 min) — Medium heat
4. Stir in the spinach and cook until wilted, about 1 minute. Divide the bean mixture between two bowls and cover loosely to keep warm. (about 1 min) — Medium heat
5. Wipe out the skillet if needed, then return it to medium-low heat. Crack in the eggs, cover, and cook until the whites are fully set and the yolks reach your preferred doneness, 4 to 6 minutes. For food safety, cook until the eggs reach 160°F (71°C). (about 6 min) — Medium-low heat
6. Top each bowl with two eggs and sprinkle with the feta. Serve immediately. (about 1 min)