Heat olive oil in a non-stick frying pan pan over medium heat. Add the onion and cook for 3 – 4 minutes or until softened. Add garlic, cumin, coriander, fennel seeds, chilli, pepper and lemon zest and cook, stirring until fragrant.
Add canned tomatoes and bring sauce to a simmer. Then add in the cannellini beans. Allow sauce to come to a simmer and leave to thicken for 8 – 10 minutes. Stir in kale or baby spinach and cook for 2 minutes.
Using the back of a spoon, make 4 indentations in tomato mixture. Add slices of tomato to top of mixture. Crack four eggs into the pan, then place a lid on top and let them simmer for 4 – 6 minutes (or until cooked to desired consistency)
Top with crumbled feta and freshly chopped coriander and serve!
Notes
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