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Ingredients

1 red onion, finely chopped
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon dried chilli flakes
800g can diced tomatoes
120g curly green kale, chopped
400g can cannellini beans, rinsed, drained
4 eggs
1/4 teaspoon ground sumac

Method

Step 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.
Step 2 Add tomatoes and bring to a simmer. Stir in kale and cook for 2 minutes or until just wilted. Stir in beans.
Step 3 Remove pan from heat. Using the back of a spoon, make 4 indentations in tomato mixture. Gently crack 1 egg into each indentation. Cook for 6–8 minutes or until egg whites have set but yolks are still soft. Serve sprinkled with sumac.

Shakshuka with white beans and kale

How to make Shakshuka with white beans and kale

Ingredients

Method