Mushroom and Kale Breakfast Skillet

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 tsp. cumin seeds
• 1/2 tsp. coriander seeds
• 1/4 tsp. crushed red pepper flakes
• 2 medium onions, halved, sliced lengthwise into 1/4"-thick strips
• 1 lb. mixed wild or crimini mushrooms, sliced 1/4" thick
• 1 pint cherry or grape tomatoes
• 2 Tbsp. red or white wine vinegar
• 1 1/2 tsp. kosher salt
• 1 bunch curly kale, stems removed, torn into small pieces
• 8 large eggs
• Flaky sea salt, chopped parsley and/or cilantro, Aleppo-style pepper (optional), and lemon wedges (for serving)

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