Subj : 100 Easy Dinners - 86
To   : All
From : Dave Drum
Date : Sun Dec 08 2024 04:08 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Green Shakshuka w/Avocado & Lime
Categories: Vegetables, Greens, Cheese, Fruits, Chilies
     Yield: 4 servings

     3 tb Olive oil
     1    Yellow onion; peeled, thin
          - sliced
     2 cl Garlic; thin sliced
 1 1/2 lb Bunch Swiss chard; stems and
          - leaves separated, chopped
   1/2 ts Salt; more as needed
   1/3 c  Half & Half or heavy cream
     8 lg Eggs
   1/4 ts Black pepper; more as
          - needed
     3 oz Cotija cheese or queso
          - fresco; crumbled
     1    Avocado; sliced, to serve
     1 sm Jalapeno; thin sliced, to
          - serve
          Chopped cilantro; to serve
          Smoked hot sauce; to serve
          Corn tortillas; toasted, to
          - serve
     1    Lime; in wedges, to serve

 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.

 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 1/2
 teaspoon salt, pour in the half-and-half and stir
 loosely together.

 Make eight 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, avocado, jalapeno and cilantro. Serve with
 smoked hot sauce, toasted tortillas and lime wedges.

 TIP: Some cast-iron skillets come with a matching lid,
 which is useful for making the skillet operate a bit
 like a mini stove-top oven, cooking evenly and basting
 the food with flavor and steam. If you don't have one,
 use a lid from another pan, or two layers of thick foil,
 folded at the center and large enough to cover your pan.

 By: Sarah Copeland

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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... A fusion of peanut butter gooeyness, a cracker crunch, and squid!
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