Green Shakshuka with Kale, Beans & Lemon

Ingredients

• 1 tsp (5 ml) olive oil
• 2 garlic cloves, sliced
• 1 tsp (2 g) ground cumin
• 1 1/2 cups (32 g) kale, stems removed, chopped
• 3 cups (90 g) baby spinach
• 1/2 cup (90 g) cannellini beans, no salt added, rinsed
• a pinch of fine sea salt
• 2 (100 g) large eggs
• 1/2 oz (14 g) feta, crumbled
• a pinch of red chili flakes
• 1 tbsp (15 ml) fresh lemon juice

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Method

1. Warm the oil with the garlic and cumin in an 8-inch (20cm) skillet over medium-low heat for about a minute, until the garlic turns pale gold.
2. Raise the heat to medium and add the kale, then the spinach, beans and salt. Cook 4 minutes, until the greens collapse and the pan is dry.
3. Make two wells, crack in the eggs, cover and cook for 6 minutes, until the whites are set and the yolks still soft. Finish with the feta, chili flakes and lemon juice.