Tuscan White Bean, Chia and Kale

Prep Time 20 mins
Total Time 30 mins
Serves 4

4 eggs

2 tbsp. olive oil

1 small red onion, diced

1 garlic clove, crushed

40g kale, chopped

1 tsp salt

½ tsp ground black pepper

½ tsp chilli flakes

200ml veggie stock or water

20g chia seeds

1 lemon, juice

5g rosemary, chopped

5g thyme, chopped

400g tinned cannellini beans, drained

Heat oil in a non- stick fry pan on a medium heat. Add onion and garlic and sauté until soft (approximately 4 minutes)

Add rosemary, thyme, chilli and cannellini beans cook for another 5 minutes

Add kale, lemon juice, salt, pepper, chia and veggie stock and simmer for 10 minutes

In another non-stick pan heat 1 tbsp. oil and fry the eggs

Place kale on plate and top with a fried egg

Great for breakfast or lunch with some crusty bread