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Photo of Shakshuka with white beans and kale by WW

Shakshuka with white beans and kale

2 - 4
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
Using canned tomatoes is a better option to most bottle pasta sauces. Just add your herbs and spices for flavour and bake with eggs on top for a hearty tasty breakfast.


Olive oil

1 tbs

Red onion

1 medium, finely chopped


2 clove(s), crushed

Ground cumin

1 tsp

Ground paprika

1 tsp, sweet variety

Dried chilli flakes

½ tsp

Canned diced tomatoes

800 g, (2 x 400g cans)


120 g, curly variety, chopped

Canned cannellini beans, rinsed, drained

1 400g can, (1 x 400g can)


4 medium

Ground sumac

¼ tsp


  1. Heat oil in a medium non-stick frying pan over medium heat. Cook onion, stirring, for 3–4 minutes or until softened. Add garlic, cumin, paprika and chilli and cook, stirring, for 1 minute or until fragrant.
  2. Add tomatoes and bring to a simmer. Stir in kale and cook for 2 minutes or until just wilted. Stir in beans.
  3. Remove pan from heat. Using the back of a spoon, make 4 indentations in tomato mixture. Gently crack 1 egg into each indentation. Return to heat and cook for 6–8 minutes or until egg whites have set but yolks are still soft. Serve sprinkled with sumac.


SERVING SUGGESTION: Wholemeal Lebanese bread.