Mushroom and Kale Breakfast Skillet
A hearty breakfast skillet featuring sautéed wild mushrooms and kale, seasoned with aromatic spices and topped with perfectly cooked eggs. This one-pan dish combines earthy mushrooms, tender kale, and bursting tomatoes in a flavorful blend of Middle Eastern-inspired spices.
Ingredients
- •¼ cup extra-virgin olive oil
- •1 tsp cumin seeds
- •½ tsp coriander seeds
- •¼ tsp crushed red pepper flakes
- •2 medium onions
- •1 lb mixed mushrooms
- •1 pint cherry tomatoes
- •2 Tbsp wine vinegar
- •1½ tsp kosher salt
- •1 bunch curly kale
- •8 large eggs
- •to taste flaky sea salt
- •to taste herbs
- •to taste Aleppo pepper
- •to serve lemon wedges
Cooking Instructions
- 1.
Heat oil in a 12" skillet over medium-high. Crush cumin, coriander, and red pepper with a mortar and pestle or heavy skillet. Add to hot oil in skillet and stir to coat. Add onions and mushrooms and cook, stirring often, until softened and lightly browned, 6-8 minutes. Add tomatoes, vinegar, and 1 tsp. kosher salt and stir to combine. Add kale, cover skillet, and cook, uncovering and tossing occasionally, until kale is wilted, 4-6 minutes. Season with remaining 1/2 tsp. kosher salt.
15 min
- 2.
Make 8 indentations in vegetable mixture. Carefully crack an egg into each. Cover skillet and cook over medium-low heat, rotating skillet on burner halfway through to ensure even cooking, until egg whites are opaque and just set, 8-10 minutes. Top with sea salt, herbs, and Aleppo-style pepper (if using). Squeeze lemon juice over.
10 min
