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White Bean Tomato Bake with Cabbage, Carrots and Harissa

This white bean tomato bake is perfect for chopping as you go. Start with the carrots and cabbage and layer from there. If you can’t find harissa just add ¼ teaspoon of cayenne with the smoked paprika.
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4
Author Phoebe Lapine


  • ¼ cup extra-virgin olive oil
  • 4 medium carrots about ½ pound, thinly sliced on the bias
  • 1 small head green cabbage 1 pound, thinly sliced
  • 1 small garlic clove minced
  • 1 teaspooon sea salt
  • ½ teaspoon smoked paprika
  • One 15-ounce can crushed tomatoes
  • ¼ cup harissa
  • One 15-ounce can cannellini or white beans
  • 2 tablespoons butter or ghee optional
  • 1 bunch fresh kale finely chopped or 2 cups chopped frozen kale
  • 4 large eggs optional


  1. In a large skillet, heat the oil over medium-high heat. Sauté the cabbage and carrots until softened and starting to brown, about 7 minutes. Add the garlic, salt and paprika. Continue to cook for a few minutes, until fragrant. Stir in the tomatoes and harissa, scraping up any brown bits that may have formed. Reduce the heat to medium-low and simmer for 5 minutes, or until the tomatoes have released some moisture and begun to soften. Fold in the white beans, butter or ghee, if using, and the kale. Cook for a few more minutes, until the greens have wilted but are still vibrant.
  2. For the eggs, if using: with your spoon, create 4 wells in the bean mixture and crack the eggs into each one. Cover the pan and simmer until the whites are set but the yolks are still giggly, about 6 minutes. Remove the pan from the heat and serve immediately.