Mushroom and Kale Breakfast Skillet recipe | Epicurious.com | Recipe Cart

Name: Mushroom and Kale Breakfast Skillet recipe | Epicurious.com | Recipe Cart
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)

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Mushroom and kale breakfast skillet with onions, tomatoes, and eggs—flavored with cumin and coriander for a tasty and healthy start to your day. Perfect for 8 servings.

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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)