Mushroom and kale breakfast skillet: a hearty morning meal

Ingredients for Mushroom and kale breakfast skillet

• 60 ml extra-virgin olive oil

• 5 ml cumin seeds

• 2 g coriander seeds

• 1 g crushed red pepper flakes

• 2 medium onions, halved, sliced lengthwise into 6 mm thick strips

• 450 g mixed wild or crimini mushrooms, sliced 6 mm thick

• 480 ml cherry or grape tomatoes

• 30 ml red or white wine vinegar

• 9 g kosher salt

• 1 bunch curly kale, stems removed, torn into small pieces

• 8 large eggs

• flaky sea salt

• chopped parsley and/or coriander

• Aleppo-style pepper (optional)

• lemon wedges (for serving)

How to make Mushroom and kale breakfast skillet

1. Heat oil in a 30 cm frying pan over medium-high heat.

2. Crush the cumin, coriander, and red pepper using a pestle and mortar or a heavy frying pan.

3. Add the crushed spices to the hot oil in the frying pan and stir to coat.

4. Add the onions and mushrooms, then cook, stirring often, until softened and lightly browned, about 6–8 minutes.

5. Stir in the tomatoes, vinegar, and 1 tsp of kosher salt to combine.

6. Add the kale, cover the frying pan, and cook, uncovering and tossing occasionally, until the kale is wilted, about 4–6 minutes.

7. Season with the remaining ½ tsp of kosher salt.

8. Make 8 indentations in the vegetable mixture and carefully crack an egg into each indentation.

9. Cover the frying pan and cook over medium-low heat, rotating the pan halfway through to ensure even cooking, until the egg whites are opaque and just set, about 8–10 minutes.

10. Top with sea salt, fresh herbs, and Aleppo-style pepper (if using).

11. Squeeze lemon juice over the top before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.