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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Green Shakshuka w/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   
              Chopped cilantro; 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   
     teaspoon salt, pour in the half-and-half and stir   
     loosely together.   
        
     Make eight 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.   
        
     By: Sarah Copeland   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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