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Curried White Bean and Kale Skillet
Curried white beans and kale baked into a skillet then topped with eggs? Yes please! Hello decadent breakfast or brunch!
Prep Time
10
minutes
mins
Cook Time
8
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
Calories:
128
kcal
Author:
Karlynn Johnston
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
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.
Nutrition
Calories:
128
kcal
|
Carbohydrates:
6
g
|
Protein:
7
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
163
mg
|
Sodium:
77
mg
|
Potassium:
281
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
3585
IU
|
Vitamin C:
41.7
mg
|
Calcium:
84
mg
|
Iron:
1.4
mg