- 5 eggs
- 6 bunches Lacinato Kale
- 2 Bunches Swiss Chard
- 2 small yellow onions
- 1 bunch green onion
- 3 cloves garlic
- 1 tsp. caraway
- 1 tsp. cumin
- 1 tsp. coriander
- 2 serrano chilies
- ½ cup olive oil
- Juice of 1 lemon
Preheat oven to 400 degrees.
Lightly toast the cumin, coriander and caraway in a pan until fragrant. Grind in a spice grinder. If you don't have a spice grinder, use 1 1/4 teaspoon of each spice ground.
Rough chop the cilantro, put in a food processor with cumin, coriander, caraway and deseeded serrano peppers, 1/4c olive oil and blend until smooth. Salt to taste. Set this aside
Take ribs out of Kale and Swiss Chard leaves. Cut leaves into bit size pieces and set aside.
Using a 10” skillet (preferably a cast iron) on medium-high heat, add the olive oil and caramelize the onions for around 30 mins until golden brown and tender add salt during this process to pull water from the onions and extrude any essential oil flavor that might be present in the onion.
Once the onions are caramelized add the chard, kale, ¼ cup olive oil and garlic and cook down until tender. Add the cilantro puree and lemon juice. Salt to taste.
Once everything is tender and hot create indents in your sauce to put your eggs. Salt your eggs and put into the oven. Cook for about 10 mins or until the whites are firm.
I suggest finishing this dish with zaatar and fresh herbs (dill, cilantro), and serving with toast.