Shakshuka with white beans and kale
1 medium, finely chopped
2 clove(s), crushed
1 tsp, sweet variety
dried chilli flakes
canned diced tomatoes
800 g, (2 x 400g cans)
120 g, curly variety, chopped
canned cannellini beans, rinsed, drained
1 can(s), (1 x 400g can)
- 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.
- Add tomatoes and bring to a simmer. Stir in kale and cook for 2 minutes or until just wilted. Stir in beans.
- 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.