Ingredients
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2 tablespoons extra-virgin olive oil
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1 small yellow onion, finely diced
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1/2 large or 1 small fennel bulb, trimmed, cored, and finely chopped (reserve the fronds for garnish, if available)
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1 small jalapeño (seeded for less spice), finely chopped
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1 garlic clove, finely chopped or grated
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Kosher salt
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1 teaspoon ground cumin
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1/2 teaspoon ground coriander
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4 large leaves Swiss chard or collards, midribs removed, leaves sliced into thin ribbons
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2 tablespoons chopped fresh flat-leaf parsley
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2 tablespoons chopped fresh cilantro, plus more for serving
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1/4 cup vegetable stock or water
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4 large eggs
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Freshly ground black pepper
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Green Tahini, for serving
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Fresh barbari or pita, homemade (see pages 146 and 150) or store-bought, for serving
Directions
- Preheat the oven to 350°F.
- In a large ovenproof skillet with a fitted lid, heat the oil over medium heat. Add the onion, fennel, jalapeño, garlic, and salt to taste and sauté until the vegetables are tender, five to seven minutes. Add the cumin and coriander and sauté for another minute before adding the Swiss chard, parsley, and cilantro. Let the mixture sauté for another two to three minutes, then check for seasoning. Stir in the stock or water, cover, and cook until the greens are tender, one to two minutes.
- Make four small wells in the mixture, crack the eggs into each of the dents, taking care not to break the yolks, and season with salt and pepper to taste. Transfer the pan, uncovered, to the oven and bake until the whites are just set and the yolks are still runny, three to five minutes.
- Serve drizzled with the green tahini, topped with fennel fronds (if using) and cilantro, and with the flatbread.
