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!
Servings: 4
Calories: 128kcal
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: 128kcal | Carbohydrates: 6g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 77mg | Potassium: 281mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3585IU | Vitamin C: 41.7mg | Calcium: 84mg | Iron: 1.4mg