Swiss Chard Shakshuka, Baby!

This easy twist on classic North African shakshuka starts with sautéing a large bunch of Swiss chard, but you can also use whatever greens are plentiful in your garden.

ingredients:

3 tablespoons olive oil
1 yellow onion
2 garlic cloves
1 large bunch / 1½ pounds Swiss chard
⅓ cup milk (I use oat milk)
5 large eggs
3 ounces cotija or feta 
1 avocado
1 small jalapeño
Cilantro
Smoked hot sauce
1 lime
Salt & pepper

instructions:

Step 1

Heat oil in a large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more.

Step 2

Raise the heat to medium-high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with ½ teaspoon salt, pour in the milk and stir loosely together.

Step 3

Make five small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid, sprinkle with salt, pepper, cotija or feta, avocado, jalapeño and cilantro. Serve with smoked hot sauce, toasted tortillas and lime wedges!

Kristen shows how to make this quick and easy Swiss chard shakshuka.