Name: Shakshuka with white beans & kale
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 2 pieces Egg; 1⁄2 piece Onion; 1 clove Garlic (pressed); 1⁄2 tsp Cumin Ground; 35 g Tomato paste; to taste Paprika powder; 200 g Tomato cubes; 1⁄2 tsp Dried oregano; 50 g Feta; 2 hands Kale; 200 g Cannellini beans

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Chicken egg

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Shakshuka with white beans & kale

 Put a dash of (coconut) oil in a large frying pan and fry the onion. After about 3 minutes, squeeze the garlic into the pan. Bake with it 

 Now add the oregano, ground cumin seeds and paprika and stir well. Now you also add the tomato paste and stir well again before adding the tomato cubes. 

 When it starts to simmer, reduce the heat to low and add the kale in parts. Mix well with the tomato sauce 

 Rinse the cannellini beans under cold water and drain in a colander. Then also add to the tomato sauce and stir well again. 

 Now make four wells in the tomato sauce. It is best to work hole by hole. Make a hole and break an egg into this. When you have added all the eggs, put a lid on the pan so that the egg can set. This takes about 7-10 minutes. Turn the heat down! 

 Meanwhile, bake the baguette according to the instructions on the package. 

 When the egg has set, crumble the feta over the dish and heat it for another 2-3 minutes. 

 Serve the Shakshuka with the baked bread and possibly fresh coriander or parsley. Now the dipping can begin! 

Shakshuka with white beans & kale

Shakshuka with white beans & kale

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