By now you all remember how I will eat anything for breakfast, leftovers, steak, a burger, it really doesn’t matter what food it is, I’m ok with it for breakfast. This new skillet came about because I was craving curry first thing in the morning.
I wanted a curried bean dish darn it and I was having it. So if you can get past beans for breakfast – and a lot of you are now converts – perhaps you can jump on the curry for breakfast bandwagon? I chose the Tomato and Cumin sauce from Patak’s because I wanted something that was only a medium spice but also wasn’t a well known flavor, such as a korma or a butter chicken sauce.
It was so darn good you guys. I can’t even begin to describe it. The creamy egg yolk cools down the spice slightly and the kale and beans are a match made in heaven.
If you were looking for an idea for a lovely brunch idea when you were having guests over, this would be it! What a surprise this would be for your company, a gorgeous curry skillet with eggs? Not only that, it’s a delightful vegetarian meal that is chock full of protein and vegetables.
So, do you think you would give curry for breakfast a try? I seriously can’t get over how amazing the eggs were in this dish, I mean, sure, we already know that drippy gorgeous egg yolks are amazing on just about everything but I never really thought about it with curried beans until now.
And now I can’t stop thinking about the next time I can make another curried bean & egg dish. I am sure it will be happening soon!
Love you more than chocolate,
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Curried White Bean and Kale Skillet
- Prep Time
- 10 minutes
- Cook Time
- 8 minutes
- Main Course
- Karlynn Johnston
- 1 millilitre jar Pataks Tomato & Cumin sauce 320
- 1 tablespoon olive oil
- 1 ounce can of white navy beans rinsed and drained 19
- 1/2 cup red onion chopped
- 2 cups of kale washed with ribs removed and shredded into small pieces
- 4 eggs
- Pre-heat your oven to 400 degrees F.
- In a 10 inch well seasoned cast iron skillet, saute the onions in the olive oil until soft and translucent.
- Add in the kale and saute until soft. Add in the white beans.
- Pour the sauce over the mixture and cook for another 5 minutes.
- Make four little pockets in the bean mixture and crack an egg into each one.
- Place in the oven and cook until the eggs are cooked but still a little bit wobbly.
- Remove from the oven and serve.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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“Disclosure: I am part of the Patak’s Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”
Comments & Recipe Tips Share a tip or comment!
Around the World in 80 Cupcakes says
I’ve never thought of this combo! And I have the perfect pan \U0001f483\U0001f483\U0001f483\U0001f60b
Angela Friday Fleming says
Yum! I can’t wait to try this! I had curry for breakfast this morning myself. A great way to wake up!
The Kitchen Magpie says
I love curry at all hours! Hope you love it!