Mushroom and Kale Breakfast Skillet
- Preparing Time: -
- Total Time: -
- Served Person: 8 servings
- 1/4 cup extra-virgin olive oil
- 8 large eggs
- 1/4 tsp. crushed red pepper flakes
- 1 1/2 tsp. kosher salt
- 1 pint cherry or grape tomatoes
- 1 tsp. cumin seeds
- 1 bunch curly kale, stems removed, torn into small pieces
- 1/2 tsp. coriander seeds
- 2 medium onions, halved, sliced lengthwise into 1/4"-thick strips
- 1 lb. mixed wild or crimini mushrooms, sliced 1/4" thick
- 2 tbsp. red or white wine vinegar
- flaky sea salt, chopped parsley and/or cilantro, aleppo-style pepper (optional), and lemon wedges (for serving)
- Carbohydrate 9 g(3%)
- Cholesterol 186 mg(62%)
- Fat 12 g(18%)
- Fiber 2 g(9%)
- Protein 10 g(19%)
- Saturated Fat 3 g(13%)
- Sodium 441 mg(18%)
- Calories 177
Preparation 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. 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.
Preparation 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. 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.
