1 large bunch rainbow chard
1 large shallot, finely chopped
3 cloves garlic, minced
½ tsp salt
½ tsp paprika|½ tsp ground cumin
¼ tsp crushed red pepper|¼ tsp turmeric powder
¼ cup vegetable or chicken broth
½ cup fresh basil leaves, gently torn into small pieces
1 cup marinara sauce
1 tbsp avocado oil
Goat cheese (optional)
Avocado slices (optional)
Preheat your oven to 375.
Wash your chard and chop the stems away from the leaves. Set the leaves aside and chop the stems into very small pieces. Put the chopped stems onto a plate and chop the chard leaves into bite sized pieces. Set those aside, keeping them separate from the stems.
Heat a large, ovenproof skillet over medium heat on your stove. Add 1 Tbsp avocado oil and let it come to temperature. Add in the chopped shallot and the rainbow chard stems and cook for about 3 minutes, until the start to soften. Add in the garlic, then the spices, and stir for about a minute, until fragrant. Finally, add in the chard leaves and fresh basil, stirring until they wilt. At this point, your mixture will be a little bit dry, so pour in the marinara sauce and the broth and let it come to a simmer. Turn off the heat.
With the back of a spatula, create wells in the veggies that are large enough to crack an egg into. Break the eggs open, one egg per well.
Transfer the pan into your preheated oven and bake for about 8 minutes, until the eggs are set but the yolk is still runny.
Serve while it is still hot and top with fresh basil, goat cheese, and avocado.
Find other delicious recipes from Dr. Klearman, click here.