| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Unsalted butter, for the dish
- 2 large bunches Swiss chard
- 1/4 cup extra-virgin olive oil
- 1 large shallot, sliced
- Kosher salt and finely ground black pepper
- 6 large eggs
- 1/2 cup Greek yogurt
- 1 teaspoon fresh lime juice (from about 1/2 lime)
- 1/4 teaspoon crushed red pepper flakes
- Crusty bread, for serving
Instructions
- Preheat the oven to 400 degrees F. Butter a 3-quart baking dish.
- Remove the stems from the chard leaves and chop the stems. Heat the oil in a large skillet over medium heat and saute the stems, shallot, 1 teaspoon salt and a couple turns of black pepper until the shallot is golden, about 8 minutes. Stir in the chard leaves and cook, turning with tongs, until the leaves are wilted, about 4 minutes.
- Transfer the chard to the prepared baking dish and make 6 shallow wells in the leaves. Crack an egg into each well and sprinkle the eggs with salt and black pepper. Bake, rotating the dish as needed for even cooking, until the egg whites are set but the yolks are still runny, 10 to 12 minutes.
- Stir together the yogurt and lime juice in a small bowl; season with salt and black pepper. Top the eggs with dollops of the yogurt and sprinkle with the red pepper flakes. Serve with bread on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 276 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 13 g |
| Cholesterol | 198 mg |
| Sodium | 700 mg |
Reviews
Easy and delicious way to incorporate early summer Swiss chard into a menu. I followed directions but added some cut-up fresh asparagus to the skillet with the chard (needed to use it up!). The lime yogurt sauce really pulls the dish together, giving a fresh, creamy balance to the earthy chard flavors.