Mushroom and Kale Breakfast Skillet

egg breakfast coriander cumin onion mushroom tomato vinegar kale parsley cilantro lemon thanksgiving entertaining wheat/gluten-free brunch

Anna Stockwell

8 servings

Source

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, 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, torn into small pieces

8 large eggs

Flaky sea salt, chopped parsley and/or cilantro, Aleppo-style pepper (optional), and lemon wedges (for serving)

Method

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.