Put a frying pan on medium heat and add the olive oil. Add chopped onion and garlic, and saute for 1 minute. (Tip: to get the maximum health benefits of garlic, chop it 10 minutes before you expose it to heat.)
Add the tomato paste along with the coriander powder, cumin powder, sumac. Season with salt and pepper and saute on medium low heat for 1 minute. Keep stirring to avoid burning.
Add kale and purple cabbage and saute for 2 minutes.
Add the cooked kidney beans, along with its water. Saute for 2 minutes. If it looks too dry, add 1/2 cup of water.
Break the eggs, one at a time, into a bowl. Make small wells using a spatula, into the pan and add one egg at a time into it.
Cover and cook on medium low heat for 3 minutes, or until the egg whites are not transparent anymore. For a firm yolk, cook a minute or two longer.
Garnish with crumbled feta, chopped parsley, dill and chopped red chili.
Serve on it's own or with a side of bread. Enjoy!
