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Mushroom and Kale Breakfast Skillet

Start or end your day with this delicious, veggie-packed skillet.

Servings: 4

Ingredients from your share/our online store:

1/2 bunch kale, stems removed, torn into small pieces

1/2 lb. crimini mushrooms, sliced 1/4" thick

4 large eggs (if you have egg share)

Top with: Sea salt, chopped parsley and/or cilantro

Ingredients from the grocery store:

2 tbsp. extra-virgin olive oil

1/2 tsp. cumin seeds

1/4 tsp. coriander seeds

1/8 tsp. crushed red pepper flakes

1 medium onion, halved, sliced lengthwise into 1/4"-thick strips

1/2 pint cherry or grape tomatoes

1 tbsp. red or white wine vinegar

3/4 tsp. kosher salt

4 large eggs (if you don't have egg share)

Top with: Aleppo-style pepper (optional), and lemon wedges (for serving)

Optional: addition of meat or roasted potatoes


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 1/2 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 1/4 tsp. kosher salt.

Make 4 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.

Recipe from Epicurious


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