Is there anything better than an indulgent breakfast on the weekend?
No, no there is not. In fact, that’s one of the best things about the weekend; having the time to roll out of bed, fumble down to the kitchen, put our favourite music on and whip up a fantastic, extra breakfast. This recipe from epicurious is the ultimate breakfast to get you ready for whatever your weekend consists of, its super easy to make and utterly delicious. Enjoy!
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)
Method
- 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.
- 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.
Feature image: epicurious
November 1, 2019
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