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

    Egg Bake

  • 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.

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