Easy Skillet Eggs with Kale and Leeks

This recipe calls for bacon, but if you are vegetarian simply omit the bacon and use the optional olive oil instead.

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  • 2 pieces of bacon, diced into small pieces (***if vegetarian use 2 tablespoons of olive oil instead***)
  • 1 leek, white part only, sliced thin
  • 2 green onions, sliced thin
  • 1 clove garlic, minced
  • 1 bunch Tuscan kale, ribs removed and leaves shredded into thin ribbons
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 4 eggs
  • 1/2 teaspoon red pepper flakes
  • kosher salt and black pepper to taste
  • 1/4 cup goat cheese, softened
  • homemade dukkah spice for serving, optional


  1. Preheat the oven to 325°F.
  2. If using bacon heat a large skillet over medium heat and add the chopped bacon to the pan. Cook until the bacon pieces are slightly crisped. Drain the fat, keeping the bacon pieces in the pan. (***If making a vegetarian version heat the olive oil over medium to medium-high heat in a large skillet. ***)
  3. Add the leeks, green onions, and minced garlic to the pan. Cook for 5-7 minutes, stirring frequently until the onions are soft and golden. Add the kale to the pan, gently turning the leaves with tongs until they have wilted down about 2-3 minutes. Add the lemon juice and olive oil to the pan and stir to combine, remove from the heat.
  4. Make 4 wells in the greens and carefully break an egg into each well. Season with red pepper flakes, salt, and pepper then dollop tablespoon pieces of goat cheese around the skillet. Bake in the preheated oven 10-12 minutes until the eggs are just set.
  5. Serve immediately with a sprinkling dukkah spice if desired.
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