Baked Eggs with Smoky Caramelized Onion and Wilted Chard
"The nice thing about this recipe is that you can wilt down pretty much any type of greens you like, so no biggie if chard isn't your thing or if you already have a bunch of kale in your fridge. It all works."
Servings: 2 to 4 Servings
2 tablespoons olive oil, plus more to grease the baking dish(es)
2 medium onion, halved and sliced
1 lb (450 g) Swiss chard, washed and thinly sliced (I use the stems too)
3 to 4 cloves garlic, minced
1/2 teaspoon smoked sweet paprika
1/4 + 1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup (60 ml) full-fat canned coconut milk
4 large eggs
2 tablespoons chopped fresh parsley, for topping (optional)
Toast, for serving (optional)
- Preheat oven to 350F. Grease 4 ramekins or 1 (9-inch) pie plate, casserole dish, or oven-safe skillet with olive oil; set aside.
- Heat 2 tablespoons olive oil in a large, deep skillet over medium to medium-high heat. Add the onion and cook until the onions are golden brown, about 10 to 15 minutes, stirring occasionally. (You can add a splash of water or turn the heat down as necessary if the pan gets too hot.)
- Add the Swiss chard, garlic, paprika, salt, and black pepper to the caramelized onion. Cook (uncovered) until the chard is tender and the liquid is evaporated, about 8 minutes, stirring occasionally.
- Spread the chard mixture into the bottom of the prepared dish(es), drizzle on the coconut milk, and sprinkle on the mozzarella shreds. If using a 9-inch dish, make 4 wells and gently crack 1 egg into each; if using individual ramekins, crack 1 egg into each.
- Bake until the eggs are as done as you like them, about 20 to 25 minutes (I like my eggs with runny yolks but firm whites, so I usually cook them about 22 minutes).
- Serve the baked eggs warm topped with parsley (and I add a little pinch more of paprika and black pepper), along with toast on the side.
Recipe by: Faith Gorsky, An Edible Mosaic™