Perfect for breakfast, lunch or dinner, this shakshuka is loaded with kale and beans and is the ultimate meal for one. Here’s a tip: double your batch the night before, put it in the fridge overnight, crack an egg or two in in the morning and pop it in the oven for 15 mins.
Serves: 1
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ onion, roughly chopped
- ¼ cup coconut oil
- ¼ bunch kale, roughly chopped
- 3 cloves garlic, crushed
- 1 × 400g cannellini beans, drained & rinsed
- 1 × 400g tin tomatoes
- 1 tbsp ground cumin
- 1 tsp ground paprika
- Pinch salt
- Pinch cracked pepper
- 1–2 eggs
- 50g goat’s cheese
- ¼ bunch parsley, roughly chopped
- ½ red chilli, roughly chopped
Method
- Pre-heat oven to 200°C.
- In frying pan over medium heat, sauté onion in coconut oil for 5 mins, then add kale and sauté for a further 5 mins. Add garlic and cook for 1 min. Add beans, tomato and spices and cook for 10 mins.
- If pan is ovenproof, make little wells and crack eggs in. Otherwise, transfer mixture to oven dish and make wells for eggs. Crumble goat’s cheese over top of tomato mix and bake for 15 mins or so, depending on preference. Serve immediately.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
