Curried White Bean and Kale Skillet
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Unrated
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Prep Time
10 mins
-
Cook Time
8 mins
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Servings
4
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Calories
128 kcal
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Course
Main Course
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Cuisine
American
Curried White Bean and Kale Skillet
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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 tomato and cumin sauce brand Pataks, jar, 320g
- 1 tablespoon olive oil
- 1 ounce white navy beans 19, canned, rinsed and drained
- 1/2 cup red onion chopped
- 2 cups kale washed, ribs removed, shredded into small pieces
- 4 egg
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 Information
Show Details
Calories
128kcal
(6%)
Carbohydrates
6g
(2%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Cholesterol
163mg
(54%)
Sodium
77mg
(3%)
Potassium
281mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
3585IU
(72%)
Vitamin C
41.7mg
(46%)
Calcium
84mg
(8%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 163mg | 54% |
| Sodium | 77mg | 3% |
| Potassium | 281mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3585IU | 72% |
| Vitamin C | 41.7mg | 46% |
| Calcium | 84mg | 8% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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