Mushroom and Kale Breakfast Skillet

For those busy mornings when you need to serve a nutritious breakfast to a group, this veggie-filled egg skillet has got you covered. Pair it with toast to soak up the delicious runny yolks.

Recipe Information

• Total Time: 45 minutes
• Yield: 8 servings

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1 tsp. cumin seeds
• 1/2 tsp. coriander seeds
• 1/4 tsp. crushed red pepper flakes
• 2 medium onions, halved and sliced lengthwise into 1/4"-thick strips
• 1 lb. mixed wild or crimini mushrooms, sliced 1/4" thick
• 1 pint cherry or grape tomatoes
• 2 Tbsp. red or white wine vinegar
• 1 1/2 tsp. kosher salt
• 1 bunch curly kale, stems removed and torn into small pieces
• 8 large eggs
• Flaky sea salt, chopped parsley and/or cilantro, Aleppo-style pepper (optional), and lemon wedges (for serving)

Preparation:

1. Heat the olive oil in a 12" skillet over medium-high heat. Crush the cumin, coriander, and red pepper flakes using a mortar and pestle or a heavy skillet. Add these spices to the hot oil and stir. Add the onions and mushrooms to the skillet and cook, stirring frequently, until they are softened and lightly browned, about 6–8 minutes. Add the tomatoes, vinegar, and 1 tsp. kosher salt, stirring to combine. Add the kale, cover the skillet, and cook, stirring occasionally, until the kale is wilted, about 4–6 minutes. Season with the remaining 1/2 tsp. kosher salt.

2. Create 8 indentations in the vegetable mixture. Carefully crack an egg into each indentation. Cover the skillet and cook over medium-low heat, rotating the skillet halfway through to ensure even cooking, until the egg whites are opaque and just set, about 8–10 minutes. Finish with a sprinkle of sea salt, herbs, and Aleppo-style pepper (if using). Squeeze lemon juice over the top before serving.