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

  Uncle Dirty Dave's Archives

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