White bean and kale shakshuka with feta
Recipe type: Dinner or brunch
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 tbsp extra virgin olive oil
  • 1 brown onion, finely diced
  • 3 cloves of garlic, minced or grated
  • ½ head of kale, destemmed and leaves torn or chopped
  • 1 can of diced tomatoes
  • 2 tsp of paprika (smoked or sweet)
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ¼ tsp black pepper
  • ¾ tsp sea salt
  • ½ tsp chilli flakes
  • 1 can of cannellini beans
  • 50 g of feta - crumbled
  • 4 free range organic eggs
  • Coriander leaves to serve
  1. Preheat oven to 200 degrees Celcius (375 F)
  2. Heat the oil in a large ovenproof casserole dish over medium heat. Add onion and cook slowly until very soft and translucent (about 8 - 10 minutes). Add the garlic and cook for another minute or until fragrant. Add the chopped kale cover and cook for 3 - 5 minutes, or until wilted.
  3. Add the tomatoes, paprika, cumin, oregano, salt, pepper, and chilli flakes. Stir and bring to a simmer. Simmer for about 10 minutes, then add the cannellini beans and cook until heated through. Stir through the feta cheese and remove from heat.
  4. Crack eggs into the casserole dish over the tomatoes, then transfer the casserole dish to the oven to cook for 7 - 10 minutes, or until the eggs are just set. Sprinkle with coriander and serve.
Recipe by vital sustenance at http://vitalsustenance.com/2019/07/09/white-bean-vegetarian-shakshuka-recipe-with-feta/