Name: Mushroom and Kale Breakfast Skillet
Cook time: 30 minutes
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, 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)

Mushroom and kale breakfast skillet in a white onehandled pot.

Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Laura Rege

For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet is here for you. Serve with toast on the side for mopping up those 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, 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)

Preparation

Step 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.
Step 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.

TagsEgg Crimini Mushroom Mushroom Vegetable Cherry Tomato Tomato Kale Leafy Greens Main Breakfast Brunch Dairy Free Gluten Free Nut Free Vegetarian Keto Easy One-Pot Meals Epicurious

Recipe notes

See Related Recipes and Cooking Tips

53 Christmas Breakfast Ideas for a Merry Morning
Glad tidings of cinnamon rolls, French onion strata, Belgian waffles, and more Christmas brunch favorites.
61 Mother’s Day Brunch Ideas for the Mom Who Has It All
Including a very thoughtful family.
37 Breakfast Casseroles for Sleepy Mornings and Easy Brunches
Stop frying eggs to order. Instead, prep one of these easy breakfast casseroles the day before and sleep in for a change.
67 Best Brunch Ideas for a Relaxing Weekend Feast
Skip the reservations. Avoid the crowds. These brunch recipes can be whipped up easily at home.
97 Vegetarian Recipes for When You're in the Mood to Go Meatless
Find vegetarian recipes for dinner tonight—and flavorful breakfasts, lunches, and snacks, too.
33 Thanksgiving Breakfast Recipes to Feed a Crowd Without Fuss
You've got a lot to do today. Let's make the morning meal as easy and delicious as possible.
29 Vegetarian Brunch Ideas for Low-Key Gatherings at Home
Don’t wait in line for brunch. These recipes make it easy to host at your place.
Our 43 Best Kale Recipes
The vitamin-packed leafy green is popular for a reason: It’s delicious. Here are some of our favorite ways to enjoy it.
79 Ways to Eat Your Greens
These great recipes make it easy to get your daily dose.