Skillet Eggs with Kale, Prosciutto & Cherry Tomato

Name: Skillet Eggs with Kale, Prosciutto & Cherry Tomato
Yield: 2
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)

by Lee Holmes July 20, 2023

Skillet Eggs with Kale, Prosciutto & Cherry Tomato

By: Lee Holmes

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.

Pin Recipe

Servings

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.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!