Skillet Eggs with Kale, Prosciutto & Cherry Tomato
Skillet Eggs with Kale, Prosciutto & Cherry Tomato
This is a one-pan, colourful, hearty breakfast that can be customised to suit whatever is in your fridge. You can swap out spinach or rocket for the kale, and red capsicum for the tomatoes.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp extra-virgin olive oil
- 2 garlic cloves, sliced
- ⅛ tsp turmeric
- 2 cups kale, chopped
- 1 cup cherry tomatoes, halved
- 4 slices prosciutto
- 2 large eggs
- ⅛ tsp salt
- ⅛ tsp black pepper
- 1 tsp pesto, to serve (optional)
Method
- Preheat oven to 190°C.
- Place extra-virgin olive oil in a small cast-iron skillet over medium-high heat. Add garlic and turmeric and sauté for 1 min.
- Add kale, tomato and prosciutto and stir until softened.
- Make 2 small circles in the vegetables and drop in eggs.
- Remove from heat and place in the oven for 7-8 mins.
- Season with salt, ground pepper and pesto (optional). Serve.
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