This one-skillet kale tomato egg bake is a flavorful and showy dish you can present to guests at your next brunch-party! Courtesy of The Roasted Root, this recipe features eggs baked into a thick vegetable sauce made from simmering kale, tomatoes and mushrooms. Serve with toasted bread for memorable midday meal.
Ingredients for servings
2 tablespoons olive oil
0.5 medium yellow onion chopped
2 medium bell peppers chopped
2 cups baby bella mushrooms chopped
4 cloves garlic minced
1 tablespoon ground cumin
0.25 teaspoon ground cayenne pepper optional
0.5 teaspoon salt
0.33 cup mild harissa paste (or hot sauce of your choice; certified gluten-free if necessary)
2 cans unsalted diced tomatoes undrained, 14.5 -ounce can
3 cups lacinato kale leaves tightly packed
4 large eggs
In a 10-inch cast iron skillet, heat the oil to medium. Add the onions and peppers, and sauté, stirring frequently until softened, about 8 minutes.
Add the mushrooms and garlic and continue sautéing another 3 minutes, until mushrooms have softened.
Add the ground cumin, cayenne pepper, salt, and harissa paste. Sauté an additional minute.
Add the diced tomatoes and bring to a full boil. Allow the mixture to cook about 10 minutes, stirring occasionally.
Add the chopped kale leaves, stir well, and cook an additional 10 minutes, stirring occasionally.
Dig small wells into the mixture and carefully crack eggs into them.
Cover the skillet and allow the eggs to cook until whites have firmed up, about 10 to 12 minutes.
Scoop eggs and sauce into bowls and serve with toasted bread.