1 medium bunch Swiss chard (about 8 ounces)
2 tablespoons olive oil
3 cloves garlic, chopped or thinly sliced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
Pinch crushed red pepper flakes
Two 14.5-ounce cans no-salt-added diced tomatoes with juice
4 large eggs
2 ounces soft goat cheese (chevre)
1/4 cup packed fresh flat-leaf parsley leaves
Separate the leaves from the stems of the Swiss chard. Cut the stems into 1/4-inch-thick slices, then chop the leaves, keeping the stems and leaves separate.
Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, add the chard stems and cook for about 3 minutes, stirring occasionally, until slightly softened. Add the garlic, paprika, cumin, coriander, salt and crushed red pepper flakes; cook for 30 seconds, stirring, until the spices are fragrant, then stir in the diced tomatoes and their juices. Reduce the heat to medium, cover and cook for 5 minutes, stirring occasionally. Stir in the chard leaves; cover and cook until they have just wilted.
Reduce the heat to medium-low. Use a large spoon to form a well 3 inches across in the sauce in one quadrant of the skillet; crack one of the eggs into a small bowl and pour it into the well. Repeat with remaining 3 eggs.
Dollop the cheese around the eggs. Cover and cook for 4 to 5 minutes or until the whites of the eggs are set but the yolks are still runny.
Garnish with the parsley leaves. Serve hot, with warm pita bread.
Copyright 2016 Ellie Krieger All rights reserved