Cooking Instructions
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Step 1
Roughly chop the leaves of the
Chard (1 bunch)
. Thinly slice the stems of the chard.
Step 2
In a medium cast iron skillet, heat
Olive Oil (1 Tbsp)
. Sauté the
Zucchini (1)
,
Shallot (1)
, and chard stems over medium-high heat stirring occasionally, until soft, about 5 minutes.
Step 3
Add the chard leaves,
Jalapeño Pepper (1)
,
Garlic (2 cloves)
,
Ground Cumin (1/2 tsp)
, and
Sea Salt (1/2 tsp)
. Cook for another 5 minutes, until the leaves are wilted and garlic fragrant.
Step 4
Transfer 3/4 of the cooked veggies (leaving a scant cup behind in the pan) to a blender or food processor along with the
Fresh Cilantro (1 bunch)
,
Fresh Herbs (1 cup)
,
Sea Salt (1/2 tsp)
, and
Olive Oil (1/4 cup)
.
Step 5
Puree until smooth, adding 1/4 cup of water at a time to get the mixture to a pourable consistency.
Step 6
Return the green sauce to the pan, along with the
Sweet Peas (1 cup)
and bring to a simmer over medium heat.
Step 7
Create 4 wells, keeping 1/2 and inch in between them, and crack the
Eggs (4)
into the center.
Step 8
Place lid on the skillet and cook the eggs over a medium-low flame until the whites have just set – don’t overcook! You want the eggs to jiggle so you know the yolks are still runny—about 6 to 8 minutes.
Step 9
Serve immediately alongside
Yogurt (to taste)
and a squeeze of
Lemons (to taste)
, if you like.
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