Total Time: 25min
1 tbs olive oil
1 medium red onion, finely chopped
2 clove(s) fresh garlic, crushed
1 tsp ground cumin
1 tsp ground paprika
1/2 tsp chilli flakes
800 g canned diced tomatoes, (2 x 400g cans)
120 g kale, raw, Tuscan variety, chopped
240 g canned cannellini beans, rinsed, drained, (buy 1 x 400g can)
4 medium egg(s)
1/4 tsp ground sumac
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. 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.
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