MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Green Shakshuka With 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
Cilantro; chopped, 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 ts salt, pour in the half-and-half and stir loosely
together.
Make 8 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.
Recipe by Sarah Copeland
Recipe FROM:
https://cooking.nytimes.com
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