Mushroom and Kale Breakfast Skillet
Mushroom and Kale Breakfast Skillet is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat oil in a 12" skillet over medium-high.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.