Shakshuka with White Beans and Kale

Shakshuka with White Beans and Kale

Total Time: 25min
Prep: 10min
Cook: 15min
Serves: 4
Difficulty: Moderate

Ingredients

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

Method
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.

The No Count plan from Weight Watchers allows you to enjoy lean proteins, wholegrains, low-fat dairy, legumes, and fruit and vegetables from a list of carefully selected foods - and you don't have to weigh, measure or count them!  

For more information visit this link.