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

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