Shakshuka with white beans and kale
2
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
1 tbs
Red onion
1 medium, finely chopped
Garlic
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)
Kale
120 g, curly variety, chopped
Canned cannellini beans, rinsed, drained
1 400g can, (1 x 400g can)
Egg(s)
4 medium
Ground sumac
¼ tsp
Instructions
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.
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