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, 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.