- 2 x 400g tins diced tomato
- 1 red onion, thinly sliced
- 4 large kale leaves, stems removed
- 1 x 400g tin cannelini beans, drained
- 4 eggs
- 2 cups cooked brown rice
- 2 tbsp grated parmesan, optional
- 1 tbsp olive oil
- salt & pepper
Shakshuka
Serves: 4
Prep: 5
Cook: 25
- Vegetables
- Beans and legumes
- Egg
- Rice milk
- Mains
- Breakfast
- Lunchbox
- Brunch
- Tomatoes
- Good source of protein
- Low in fat
- Low in sodium
Ingredients
Method
- Drizzle olive oil into a large skillet over medium heat. Add onion and cook 5 – 7 mins until onion just starts to soften and take on colour.
- Add tomatoes and beans to onion and stir to combine. Reduce heat to low and simmer 10 – 15 minutes until thickened. Thinly slice kale leaves.
- Increase heat to medium-low and add kale to skillet with tomato mixture. Stir for a minute or two until kale is wilted. Season sauce to taste with salt and pepper.
- Make four indentations in the tomato mixture with a spoon. Carefully crack an egg into each cavity. Cover pan and cook 6-8 minutes, or until eggs are cooked to your liking.
- Divide rice onto four plates. Spoon tomato sauce and eggs over rice, sprinkle with Parmesan, if using.
Tips
- Swap wholegrain bread for the rice. Use any tinned beans you have in the pantry in place of cannellini. Kale can be replaced with baby spinach, silver beet, or other leafy greens. Use silken tofu instead of eggs for a vegan dish.
- Add a teaspoon of Italian herbs to the pan with the tomatoes, or turn up the heat with a good pinch of smoked paprika.
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