Baked eggs with white beans and kale

Name: Baked eggs with white beans and kale
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil; 1 onion, sliced; 2 garlic cloves, crushed; 1 tsp smoked paprika; 400g tinned chopped tomatoes; 400g tinned cannellini beans, drained and rinsed; 100g kale, stalks removed and shredded; 4 eggs; 2 tbsp flat leaf parsley, chopped

Eggs baked in a garlicky tomato and cannellini bean sauce with kale. A cosy one pan supper.

Time30 min
LevelEasy
Costabout £1.60 a head

2 servings

Ingredients

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1 tbspolive oil
1onionsliced
2garlic clovescrushed
1 tspsmoked paprika
400 gtinned chopped tomatoes
400 gtinned cannellini beansdrained and rinsed
100 gkalestalks removed and shredded
4eggs
2 tbspflat leaf parsleychopped

Method

1
Heat the oil in a deep frying pan with a lid. Cook the onion for 6 minutes. Add the garlic and paprika for 1 minute.
6 min
2
Add the tomatoes and beans and simmer for 8 minutes.
8 min
3
Stir in the kale and cook for 3 minutes until wilted.
3 min
4
Make 4 dips in the sauce and crack an egg into each.
5
Cover and cook on a low heat for 6 to 8 minutes until the whites are set but the yolks are still soft.
7 min
6
Season, scatter with parsley and bring the pan to the table.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.