04 Dec One Pan Kale Baked Beany Eggs
Breakfast and Brunch
One Pan Kale Baked Beany Eggs
This super simple and speedy one pan Kale baked eggs with black beans is a quick and cheerful bright green one pan brunch. Although I’ve recently been having it anytime of the day too! The black beans make it hearty and filling but if you don’t have any to hand, feel free to swap for any beans or chickpeas you have in your cupboards. And be sure to minimise your food waste by using up the lovely fragrant coriander stalks too!
- In a large wide pan, add the spring onions, coriander stalks and garlic to the pan and fry in the oil on a medium heat for 2-3 minutes until the spring onions are soft.
- Now add the cumin, smoked paprika and the black beans and turn the heat up a little so they start to crisp up.
- Add the kale and spinach to the pan along with a splash of water. Turn down the heat and allow the leaves to wilt slightly for a minute or two. (You want the veg it to be slightly undercooked so that it isn’t over cooked by the time the eggs are ready).
- Make 4 gaps (as best you can) in the greens mix and crack the eggs into each gap. Sprinkle over salt and pepper and then pop a lid on for a final 3-5 minutes or until the whites have set and the yolks are still yolky.
- Zest the lime over the eggs and squeeze the lime juice over the kale. Scatter over the remaining spring onions and coriander leaves on top and serve immediately.
4 spring onions, chopped, leaving the green ends for garnish
1 fat clove of garlic, finely chopped
4 free range eggs
2 x 400g tin of black beans, drained and rinsed, (drained weight 480g)
Juice and zest of 1 unwaxed lime
1 tsp ground cumin
1 tbsp smoked paprika
Large handful of coriander, stalks chopped and leaves left whole for garnish
100g kale, woody ends removed or pulled off the stem and then sliced.
100g baby spinach
2 tbsp ghee or coconut oil
Sea salt & pepper