- 2 1/1 tbsp olive oil
- 1 tsp green shatta (jalapeño based salsa) or green harissa
- 1 tbsp unsalted butter
- 1 large leek, halved lengthwise and the white parts sliced 3/4 inch thick (1 2/3 cups / 180g)
- 14 oz / 400g swiss chard, leaves pulled off the stems and chopped in roughly 3/4 inch bits; stems choped into roughly 3/4 inch bits
- 6 green onions, thinly sliced
- 1/2 green chile (jalapeño), finely chopped
- 1 garlic clove crushed
- 3/4 tsp ground cumin
- 3/4 tsp ground coriander
- 1 cup parsley leaves, coarsly chopped
- 1/2 c dill, coarsely chopped
- salt
- 7 tbsp / 100mL water
- 1 tbsp lemon juice
- 4 eggs
- black pepper
- Optional: za'atar
- greek (or not) yogurt
- mix 1 1/2 tsp olive oil w/ salsa and set aside
- put the remaining olive oil and all the butter into a large sauté pan and with a lid and place over medium heat. Once hot, add the leeks, then decrease the heat to medium-low and cook for 6 minutes, covered, stirring a few times, until teh leek has softened but not taken on any color
- add the chard stems, green onions and cook another 6 minutes, covered
- Add the chile, garlic, and ground spices and cook uncovered 1 minute
- Add the chard leaves, parsley, dill, and 3/4 tsp salt. Stir to wilt slightly, then add the water and cook for 10 minutes until completely wilted
- Add the lemon juice, the use a spoon to make four wells
- Crack an egg into each well, sprinkle each w/ salt and pepper; cover the pan and cook about 4 minutes until whites are set but yolks are still runny
- Dot teh shatta/oil mix over the eggs and serve at once, with a spoonful of yogurt on the side.
Optional: add za'atar, or feta.