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Categories:
caraway seeds green Swiss chard kosher salt Serrano chiles cilantro ground cumin olive oil onion freshly ground black pepper eggs pepper
Viewed: 38 - Published at: 3 years agoIngredients
- 1/2 teaspoon caraway seeds
- 3 medium bunches green Swiss chard, divided
- Kosher salt
- 2 serrano chiles, seeds removed, chopped
- 1/2 cup cilantro leaves
- 1 teaspoon ground cumin
- 1/4 cup plus 2 tablespoons olive oil
- 1 large onion, sliced
- Freshly ground black pepper
- 8 large eggs
- Harissa powder or Aleppo-style pepper and coarsely chopped dill (for serving)
Method
- Preheat oven to 325°F. Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; finely grind in spice mill or with mortar and pestle.
- Remove ribs and stems from 1 bunch chard; discard. Blanch leaves in a large pot of boiling salted water 10 seconds. Immediately transfer to a bowl of ice water; let cool. Drain and squeeze out excess water. Coarsely chop; transfer to a blender. Add chiles, cilantro, cumin, caraway, 1/4 cup oil, and 1 cup ice. Puree, adding more ice if needed, until smooth; season with salt.
- Trim tough stems from remaining chard; separate leaves from ribs. Tear leaves into large pieces; chop ribs into bite-size pieces. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook onion, stirring often, until starting to soften, about 5 minutes. Add chard stems, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5-8 minutes. Working in batches, add chard leaves, letting wilt slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes. Pour in puree and use a spoon to create 8 small wells; crack an egg into each well. Sprinkle lightly with salt and harissa powder. Bake until eggs are just set, 20-25 minutes. Top with dill.
