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Skillet Eggs with Kale, Prosciutto & Cherry Tomato

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.



Prep time

Cook time



  • 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)


  • 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!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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