| Prep Time | 20 mins |
| Total Time | 30 mins |
| Serves | 4 |
Ingredients
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
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
Method
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, chili 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.
