Breakfast/Brunch/ Main Dishes/ Recipes

Curried White Bean & Kale Skillet

Curried White Bean & Kale Skillet

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.

Curried White Bean & Kale Skillet

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.

Curried White Bean & Kale Skillet

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,



Curried White Bean & Kale Skillet

  • Author: Karlynn Johnston
  • Prep Time: 10 min
  • Cook Time: 8 min
  • Total Time: 18 min


Curried white beans and kale baked into a skillet then topped with eggs? Yes please! Hello decadent breakfast or brunch!


  • 1 ml jar Pataks Tomato & Cumin sauce 320
  • 1 tbsp olive oil
  • 1 oz 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


  1. Pre-heat your oven to 400 degrees F.
  2. In a 10 inch well seasoned cast iron skillet, saute the onions in the olive oil until soft and translucent.
  3. Add in the kale and saute until soft. Add in the white beans.
  4. Pour the sauce over the mixture and cook for another 5 minutes.
  5. Make four little pockets in the bean mixture and crack an egg into each one.
  6. Place in the oven and cook until the eggs are cooked but still a little bit wobbly.
  7. Remove from the oven and serve.


  • Serving Size: 4

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.

“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.”


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No Comments

  • Reply
    Around the World in 80 Cupcakes
    February 26, 2017 at 3:16 am

    I’ve never thought of this combo! And I have the perfect pan \U0001f483\U0001f483\U0001f483\U0001f60b

  • Reply
    Angela Friday Fleming
    February 25, 2017 at 4:32 am

    Yum! I can’t wait to try this! I had curry for breakfast this morning myself. A great way to wake up!

    • Reply
      The Kitchen Magpie
      February 25, 2017 at 4:41 am

      I love curry at all hours! Hope you love it!

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