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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
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 Facts
Curried White Bean and Kale Skillet
Amount Per Serving
Calories
128
Calories from Fat 72
% Daily Value*
Fat
8g
12%
Saturated Fat 1g
5%
Cholesterol
163mg
54%
Sodium
77mg
3%
Potassium
281mg
8%
Carbohydrates
6g
2%
Fiber 1g
4%
Sugar 1g
1%
Protein
7g
14%
Vitamin A
3585IU
72%
Vitamin C
41.7mg
51%
Calcium
84mg
8%
Iron
1.4mg
8%
* Percent Daily Values are based on a 2000 calorie diet.