Chard Shakshouka

Categories: Casseroles- One Dish Meals- Stir Fry

Ingredients

• 1/4 cup olive oil, divided use
• 1/2 small onion, diced
• 2 cloves garlic, 1 minced, 1 smashed, divided
• 1 tsp. crushed red pepper flakes
• 1 tsp. smoked paprika
• 1 bell pepper, curt into matchsticks
• 1 sprig thyme, plus leaves from 3 sprigs thyme, divided
• 1 sprig rosemary
• 8 canned plum tomatoes, plus juices
• Pinch sugar
• Salt and pepper
• 1 Tbsp. butter
• 2 bunches Swiss chard, center ribs removed
• 6 eggs
• 1/4 cup fresh flat-leaf parsley leaves, divided u
• 2 Tbsp. fresh tarragon leaves, divided
• Pinch dried oregano, divided

Directions

1. Heat oven to 375 degrees.
2. In a medium saucepan, heat 1 Tbsp. oil over medium heat. Sweat the onion, minced garlic, red pepper flakes and paprika for 3 minutes. Stir in the peppers, thyme and rosemary sprigs and continue to cook for 5 minutes to marry the flavors. Add the tomatoes, sugar, teaspoon salt and several grinds of pepper, and simmer until the peppers are soft and the sauce has thickened, about 30 minutes (try to leave the tomatoes intact).
3. When the tomato mixture is almost ready, cook the chard in a large cast-iron skillet heated over medium-high heat, melt the butter along with the remaining 3 tablespoons oil. Add the smashed garlic, Swiss chard, a generous 1/4 tsp. salt and several grinds of pepper and discard the rosemary and thyme sprigs from the tomato mixture, then spoon it over the cooked chard. Make 6 little indentations and break the eggs into them. Sprinkle over half of the thyme, parsley and tarragon leaves, as well as half of the oregano.
4. Place the skillet in the oven and bake until the yolks are just set, about 8 minutes. Sprinkle over the remaining hers and serve immediately.

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