Swiss Chard Shakshuka
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!