Kale & Bean Shakshuka - WellBeing Magazine

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