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Say that quickly three times! As the cooking period nears an end, keep a tight eye on the eggs and remove from the oven when there is still plenty of wobble in them.
a half-teaspoon of caraway seeds
3 medium bunches of split, green Swiss chard
2 seeds taken out and sliced serrano chiles
50 grams of cilantro leaves
1 teaspoon of cumin, ground
2 tablespoons plus 1/4 cup olive oil
1 big, sliced onion
black pepper freshly ground
Eight big eggs
Aleppo-style pepper, harissa powder, and roughly cut dill (for serving)
Step 1 Set the oven to 325 F. Caraway seeds should be lightly toasted for approximately a minute in a dry, small pan over medium heat. Let cool; use a mortar and pestle or a spice grinder to coarsely grind.
Step 2 Cut one bunch of chard in half and discard the ribs and stems. In a big saucepan of salted boiling water, blanch the leaves for ten seconds. Transfer right away to a dish of cold water; let cool. Squeeze extra water out with a drain. Transfer to a blender after coarsely chopping. Add 1 cup ice, 1/4 cup oil, cilantro, cumin, and chilies. Salt the purée after blending it smooth, using additional ice if necessary.
Step 3 Trim the remaining chard’s rough stems and remove the leaves from the ribs. Chop ribs into bite-sized pieces; tear leaves into big chunks. In a big skillet, heat the final 2 tablespoons of oil over medium. About 5 minutes into cooking the onion, toss often to prevent burning. Add the chard stems and simmer, turning periodically, for 5-8 minutes, or until the chard is crisp-tender and the onion is soft. Chard leaves should be added in stages and let to wilt somewhat before more are added. Cook for 2 minutes, stirring often. Pour the purée in, make 8 little wells with a spoon, and break one egg into each one. Add a pinch of salt and harissa powder. Bake for 20 to 25 minutes, or until eggs are just set. Finish with dill.