Sesame Eggs with Bean & Kale

Instructions

1. Prepare the Aromatics

   3 min hands-on

   • Peel and finely slice the garlic.
   • Heat olive oil in a large pan over medium-low heat.
   • Add garlic and sauté for 2–3 minutes until fragrant and light golden.

2. Wilt Kale and Heat Beans

   5 min hands-on

   • Add rinsed pinto beans and raw kale to the pan.
   • Stir to combine, adding kale in batches if necessary.
   • Cook for 4–5 minutes until kale is tender and beans are warmed.

3. Blend for Creaminess

   3 min hands-on

   • Remove a portion of the bean and kale mixture.
   • Blend with water until smooth.
   • Pour back into the pan and stir to combine.

4. Add Lemon and Mint

   2 min hands-on

   • Zest and juice the lemon, then stir into the pan.
   • Reserve remaining lemon for serving.
   • Pick fresh mint leaves for garnish.

5. Toast Sesame Seeds

   3 min hands-on

   • Toast sesame seeds in a dry pan over medium heat for 2–3 minutes.
   • Shake the pan occasionally until seeds are golden and fragrant.
   • Remove from pan and set aside.

6. Fry the Eggs

   8 min hands-on

   • Heat olive oil in the pan over medium-high heat.
   • Crack in eggs and fry until whites are set and edges are crisp, about 3–4 minutes.
   • Sprinkle toasted sesame seeds over eggs and spoon hot oil over edges.
   • Remove eggs with a slotted spatula and transfer to a plate.
   • Repeat with remaining eggs.

7. Final Assembly

   2 min hands-on

   • Spoon bean and kale mixture onto serving plates.
   • Top each portion with a sesame-crusted fried egg.
   • Garnish with mint leaves and a lemon wedge for squeezing.
   • Cooking tips:
   • Ensure the pan and oil are hot before adding eggs for crispy edges.
   • Rinse canned beans thoroughly to remove excess salt and metallic taste.
   • Use fresh, high-quality olive oil for a richer flavor.
   • Kale can be replaced with spinach for a milder taste and faster cooking time.