Curried White Bean & Kale Skillet

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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 converted – 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.

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.

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,

Karlynn

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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!

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Servings: 4

Calories: 128kcal

Author: Karlynn Johnston

Ingredients 

1x2x3x

• ▢ 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

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“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.”