Coconut + Chard Shakshuka

Separate the leaves and the stems. Wash both very well. Slice the stems into a small dice. Stack the chard leaves and chiffonade, then slice in half so you have short and thin strips. Place leaves in a separate prep bowl.

Mince garlic. Slice the onion.

Heat the oil in a large skillet or sauté pan (at least 12” and up to 15” across) and add the garlic and onion.

Add the chard stems and sauté for about 3 minutes or until they’re beginning to soften. Then, add the chard leaves to the pan and cook until they’re completely wilted.

Make a well in the center of the pan and add the spices (turmeric, cumin, ginger, paprika), add ½ the salt, and the tomato paste. Cook on the bottom of the pan for about 45 seconds until fragrant.

Stir in coconut milk, stir well, and bring to a simmer. Cover partially and simmer for about 8 minutes, stirring occasionally.

Turn the heat to medium low. Press the chard and sauce mixture into an even layer across the pan, then make a small indentation everywhere you’d like to crack an egg in (spacing evenly for the number of eggs you’ve chosen.)

Crack the eggs directly into the indentations. Sprinkle a pinch of salt onto each egg. Cover the pan and cook for 7 - 9 minutes, or until the eggs are completely set but soft in the yolks. (If you prefer firmer yolks, you can cook for up to 12 minutes).

Garnish the whole pan with chopped cilantro (including the flavorful stems!), the shredded cheese, a good squeeze of lime, and sliced avocado. If you have extra lime, slice them and serve on the plate.

Slice the bread and serve on plates. Spoon a whole egg and plenty of sauce on plates to serve.