Mushroom And Kale Breakfast Skillet

A veggie-packed egg skillet, perfect for feeding a crowd a healthy breakfast. Serve with toast on the side for mopping up those runny yolks.

By Epicurious

Original recipe source

Cook time: 45 minutes

Servings: 8

Ingredients

• 2 medium onions
• 1 pound mixed wild or crimini mushrooms
• 0.25 cup extra-virgin olive oil
• 1 teaspoon cumin seeds
• 0.5 teaspoon coriander seeds
• 0.25 teaspoon crushed red pepper flakes
• 2 medium onions
• 1 pound mixed wild or crimini mushrooms
• 1 pint cherry or grape tomatoes
• 2 tablespoons red or white wine vinegar
• 1 teaspoon kosher salt
• 1 bunch curly kale
• 0.5 teaspoon kosher salt
• 8 large eggs
• 0 flaky sea salt
• 0 chopped parsley
• 0 chopped cilantro
• 0 Aleppo-style pepper
• 0 lemon wedges

Instructions

1. Prepare the ingredients by slicing 2 medium onions into 1/4-inch thick strips and slicing 1 pound of mixed wild or crimini mushrooms into 1/4-inch pieces.
2. Heat 1/4 cup of extra-virgin olive oil in a 12-inch skillet over medium-high heat.
3. Crush 1 teaspoon of cumin seeds, 0.5 teaspoon of coriander seeds, and 0.25 teaspoon of crushed red pepper flakes using a mortar and pestle.
4. Add the crushed spices to the hot oil and stir to coat.
5. Add the sliced onions and mushrooms to the skillet and cook, stirring often, until softened and lightly browned, 6–8 minutes.
6. Add 1 pint of cherry or grape tomatoes, 2 tablespoons of red or white wine vinegar, and 1 teaspoon of kosher salt. Stir to combine.
7. Add 1 bunch of curly kale, stems removed and torn into small pieces, cover the skillet, and cook, uncovering and tossing occasionally, until kale is wilted, 4–6 minutes.
8. Season the mixture with the remaining 0.5 teaspoon of kosher salt.
9. Make 8 indentations in the vegetable mixture.
10. Carefully crack an egg into each indentation.
11. Cover the skillet and cook over medium-low heat, rotating skillet on burner halfway through, until egg whites are opaque and just set, 8–10 minutes.
12. Top with flaky sea salt, chopped parsley and/or cilantro, and Aleppo-style pepper (if using). Squeeze lemon juice over before serving.