White Bean and Vegetable Bowls with Frizzled Eggs

This light bowl of delicious broth combines both vegetables and umami - a delicious dish that will make you feel good. This dish is also great for those times when the food budget is tight, as it only costs about $ 11 for 4 servings.
Heat 1 tablespoon of oil in a roasting pan over medium-high heat. Add the onion and garlic to the pan; cook for 2 minutes, stirring occasionally. Add the mushrooms to the skillet; cook for 5 to 6 minutes or until lightly browned, stirring occasionally. Add tomatoes, broth, salt and beans to the pan and bring to a boil. Cook for 5 minutes or until the mixture thickens and about half of the liquid has evaporated, stirring occasionally. Add the spinach; cook for 2 minutes or until wilted, stirring occasionally. Remove from heat; cover and keep warm.Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Carefully break the eggs into the pan; cook for 3 minutes or until the whites are set and the yolks are runny. Divide the bean mixture into 4 shallow bowls. Add 1 egg to each serving, drizzle with vinegar and pepper.