Instructions

Boil a kettle of water. In a heatproof bowl, combine the bulgur wheat, kosher salt, and 2 cups boiling water. Cover and allow to sit until tender: about 7 minutes for fine-grind and 15 minutes for medium-grind bulgur.
Meanwhile, brush any dirt from the mushrooms and slice them. Rinse the cannellini beans. Peel the garlic. If using standard spinach, chop it (baby spinach leaves don’t need to be chopped).
In a large skillet, heat the 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 the eggs and cook sunny side up until the whites have hardened.
To serve, place the bulgur wheat on a plate and the vegetables alongside. Top with a fried egg and sprinkle generously with smoked paprika.