Upon moving to Somerville, I was instantly surrounded by delicious food choices. Walk 5 minutes this way, drive a couple that way, and you’re bound to have a delicious meal just waiting to be gobbled up. I absolutely love the food on the Northshore, don’t get me wrong, but it’s a nice treat to have so many good restaurants be easily accessible. My first brunch after my move was a delicious medley of everything wonderful about breakfast. I knew I had to recreate it.
Ameraucana eggs — from an heirloom chicken breed that lays blue eggs. Love.
Ameraucana Breakfast Skillet
This recipe is good for 2-4 people. If you have small skillets, enough to fit just one or two eggs with the fixings, then go with that. It’s much more fun to eat it straight out of the pan.
- 1 large can diced fire-roasted tomatoes
- 4 eggs
- 1 onion, sliced, caramelized
- a handful or two of crimini or oyster mushrooms, sliced and/or chopped (some big pieces are nice)
- a few handfuls kale
- goat Gouda
- sea salt, pepper, and CUMIN
- crusty bread, if desired
Caramelize the onions in a hot buttered skillet (either stainless steel or cast-iron, not non-stick). Don’t stir the onions for quite some time, but feel free to lift up a few with a wooden spoon to see if any underneath are starting to brown. Once the bottom seems like it’s making progress, then stir it up a bit. Add a bit of sea salt if desired, and a splash of balsamic vinegar is always a nice addition.
Meanwhile, sautee the mushrooms in a separate pan until meaty and fragrant.
Once both the mushrooms and onions are done — onions will likely need to cook longer than the mushrooms — remove both from their respective pans. In the cast-iron skillet, pour the tomatoes and their juice into the pan with a little knob of butter. Sprinkle in a few pinches of cumin to taste. Let this cook on high for a bit, until some of the liquid is evaporated, but you do want to leave some to give the dish a nice juiciness.
Preheat the oven to 400.
After enough liquid has evaporated, add the onions, mushrooms, and raw kale to the skillet. Cook for a couple of minutes, then carefully crack 4 eggs right on top. Pop it into the oven for just a few minutes, until the eggs are set but the yolks are still runny. Enjoy! Sop up that goodness with some nice bread if that’s your thing.