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Curried White Bean & Kale Skillet in Wood Background

Curried White Bean and Kale Skillet

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 4
Calories: 128 kcal
Author: Karlynn Johnston
Curried white beans and kale baked into a skillet then topped with eggs? Yes please! Hello decadent breakfast or brunch!
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Ingredients

  • 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

Instructions

  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.
Nutrition Facts
Curried White Bean and Kale Skillet
Amount Per Serving
Calories 128 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Cholesterol 163mg54%
Sodium 77mg3%
Potassium 281mg8%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 3585IU72%
Vitamin C 41.7mg51%
Calcium 84mg8%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.