Take that weekend breakfast to a new healthy level. Swiss Chard with preserved lemon, smoked paprika and cumin make a wonderful side for fried eggs. Swiss Chard with Fried Eggs = incredible with flavor.
I think everyone would agree that with St. Patrick’s Day and Spring on their way, March is undeniably a green month. And right on cue, green food coloring starts making an enthusiastic appearance in foods that…well…just shouldn’t be green. Even though I can put up with a green beer (but why do it?), I put my foot down at green bagels (nuclear?), green chocolate chip cookies (moldy?), green eggs and ham (just wrong?). I’m thinking green food coloring should be reserved for butter cream frosting on cupcakes to take to the office.
With that said, can I have a Shamrock Shake from McDonald’s please?
In the spirit of March our #SundaySupper theme for today is Eat Your Greens…Celebrating Greens And Sharing Recipes For Them. And if you’re not familiar, the #SundaySupper movement was started by Isabel over at Family Foodie as a project for “bringing back Sunday supper around the family table.” Who can argue with that??? A special thanks to Foodie Stunt Man over at Crazy Foodie Stunts for hosting this week’s green event.
For this event, I chose a Moroccan-themed idea because I have this $8.00 jar of preserved lemons that I refuse to let go bad like I did with the last $8.00 jar. The two beautiful bunches of chard that I brought home from the market came alive with flavor after a sauté in olive oil and seasonings. This healthy breakfast with eggs is earthy with smoked paprika, sultry with cumin, and lively with red pepper flakes and chili powder, we savored every bite.
And with a sunny side up egg nestled alongside, what a delightful way to go green. Swiss Chard Breakfast Recipe, give it a try. If you’re looking for healthy breakfast recipes for weight loss, this one is right up your alley. So healthy.
Looking for more fun fried egg breakfast recipes? Take a look at this one for Sherried Mushrooms with Fried Eggs on Toast. Totally delicious.
And don’t miss my Breakfast Category. You’ll find plenty of fabulous recipes to start your day. Including the most popular breakfast recipe on my site for Hatch Chile Smothered Breakfast Burritos.
- 2 bunches chard red stems removed and rough chopped
- 2 T . olive oil
- 1/2 t . cumin
- 1/4 t . smoked paprika
- 1 pinch salt
- 1/4 piece preserved lemon chopped
- 1 T . olive oil
- 1 pinch crushed pepper flakes
- 2 cloves garlic fine chopped
- 1 T . fresh parsley chopped
- 1/4 t . chili powder
- Wash the greens well and pat them dry with paper towels. Heat the olive oil to medium in a large fry pan. Add the greens and cook stirring frequently. When they start to wilt, add the garlic and cook until fragrant. Add the cumin and paprika.Cover tightly, and turn down the heat. Let it steep and simmer for 5 minutes. Add the preserved lemon and parsley. Stir to combine all flavors, cover and cook for 5 minutes. Plate the greens, drizzle with a little olive oil and sprinkle with chili powder. Serve alongside a sunny side up egg and some bread.
Bea says
March 16, 2014 at 4:35 pmThese green looks just amazing!
Lea Ann Brown says
March 17, 2014 at 6:47 amThanks Bea! And thanks for stopping in. Nice cooking with you for Sunday Supper.
Shannon R says
March 16, 2014 at 5:32 pmWhat great flavour to the greens. The paprika is brilliant, I’m so going to make this soon.
Lea Ann Brown says
March 17, 2014 at 6:48 amShannon, please let me know what you think about these greens. We thought they were really good. Nice cooking with you for Sunday Supper.
Robyn says
March 16, 2014 at 5:49 pmI love all the recipes you are doing with the preserved lemon Lea Ann. I was really interested in the dressing you made with the salmon as well. I have 2 jars I made in the refrigerator from our tree that are screaming to be used!!
Lea Ann Brown says
March 17, 2014 at 6:49 amI’m so jealous of you folks and those citrus trees! Let me know if you try the recipes Robyn.
Chris says
March 16, 2014 at 6:40 pmFor some reason, this sounds like it would be a great topper for a grilled chicken sandwich.
Lea Ann Brown says
March 17, 2014 at 6:49 amI love how you always come up with different uses for recipes Chris. And I agree.
The Ninja Baker says
March 16, 2014 at 10:05 pmYour combo of spices is brilliant, Lea Ann. I’m one of those people who are happy with simple steamed chard with a drizzle of soy sauce…But after reading your recipe I may be venturing into spicier territory =)
Lea Ann Brown says
March 17, 2014 at 6:50 amAnd I like that idea with a simple drizzle of soy sauce. Let me know if you try the spicier territory and how you like it. And thanks for stopping in and the comment. Nice cooking with you for Sunday Supper.
Abbe@This is How I Cook says
March 16, 2014 at 10:48 pmI’d go green any day with these greens! Have a great St. Patrick’s Day, Leanne!
Lea Ann Brown says
March 17, 2014 at 6:50 amHappy St. Patrick’s Day to you too Abbe.
Larry says
March 17, 2014 at 7:04 amWe eat a limited amount of greens (mostly spinach) in part because we don’t have many different ways to prepare them so I look forward to your recipes/ This one sounds very good and has all flavors I like – I like the multi-colored chard.
Lea Ann Brown says
March 17, 2014 at 7:41 amThanks Larry. And yes, that chard is gorgeous. I’m always picking it up just because of how it looks.
Alice // Hip Foodie Mom says
March 17, 2014 at 7:27 amhaha, love that opening paragraph! 🙂 During Dr Seuss reading week at school, they served green eggs and ham to all the kiddos at school! 🙂 I agree on the green food coloring .. love your moroccan greens! yum!
Lea Ann Brown says
March 17, 2014 at 7:42 amI think it’s great that they served Green Eggs and Ham during Dr. Seuss week. Thanks Alice. Nice cooking with you for #SundaySupper.
Tammi @ Momma's Meals says
March 17, 2014 at 11:35 amI would love to try these greens!! Great way to add flavor to a great side dish!
Lea Ann Brown says
March 17, 2014 at 11:58 amThanks so much Ansh.
Laura Dembowski says
March 17, 2014 at 12:50 pmThese greens look really good! I love the idea of serving them with eggs!
Lea Ann Brown says
March 17, 2014 at 2:26 pmThanks so much Laura, we felt awfully healthy eating this one.
cheri says
March 17, 2014 at 1:16 pmWhat a great dish, always looking for a way to use preserved lemons. Love greens and eggs
Lea Ann Brown says
March 17, 2014 at 2:27 pmThanks Cheri.
Jennifer Miller/MealDiva says
March 17, 2014 at 7:03 pmFirst, I LOVE your picture! The swiss chard looks amazing next to the egg! This looks like a really great meal that even my kids would eat!
Lea Ann Brown says
March 19, 2014 at 5:32 amThanks Jennifer. Sometimes a simple plate of food makes for the best photos.
Cindys Recipes and Writings says
March 18, 2014 at 2:57 amI love using smoked paprika. It sounds perfect in here!
Lea Ann Brown says
March 19, 2014 at 5:33 amI’m a huge fan of smoked paprika.
Laura Hunter says
March 18, 2014 at 7:53 amI have so many recipes that I have pinned to try that call for preserved lemons but I just haven’t gotten around to making it or even just buying it. I think I need to have a hunt at the supermarket and see if I can find it.
Lea Ann Brown says
March 19, 2014 at 5:35 amI’m going to have to find those pins. I love preserved lemons
colleen says
March 18, 2014 at 9:30 amOh I love greens and eggs, and this flavor combination sounds fantastic! Love preserved lemons.
Rocky Mountain Woman says
March 18, 2014 at 4:52 pmVery cool way to get your vitamins! I have some eggs from a friend who has chickens and am looking for a way to showcase their awesomeness…
Dorothy at Shockingly Delicious says
March 19, 2014 at 10:05 amEarthy, sultry and lively? I am ALL IN!
Lea Ann Brown says
March 19, 2014 at 3:36 pmI’m with you Dorothy. That’s a great combo In my book.
Cut 'N Clean Greens says
March 19, 2014 at 10:09 amThat is a WOWSER of a chard dish! Your plate is simply super-model pretty, and very healthy!
We love it and are going to link to it from our social media (Twitter and Facebook), so our followers can see how you made it.
Keep up the good cookin’ and we invite you to follow us for even more delicious recipes starring a variety of healthy greens.
–Your friendly Southern California farmers at Cut ‘N Clean Greens
Lea Ann Brown says
March 19, 2014 at 3:37 pmI love the word wowser and will have to use it from now on. 🙂 And thanks so much for those links. Heading over there now.
Coffee and Crumpets says
March 19, 2014 at 10:57 amYour Moroccan greens look simply fabulous! I love preserved lemons and haven’t made them in aeons. Today, however, is the day Im making them again. I’ve had a bag of organic lemons sitting in my fridge for days now and I need to get to it. And I so totally agree with you about dyed green things, just ridiculous!
Lea Ann Brown says
March 19, 2014 at 3:45 pmOne day I will make my own preserved lemons. And thanks for the compliment on those greens. We loved them. Full of flavor.
Peter @Feed Your Soul Too says
March 19, 2014 at 1:46 pmI really like this salad and the egg!
Lea Ann Brown says
March 19, 2014 at 3:48 pmThanks Peter.
Jane's Adventures in Dinner says
March 20, 2014 at 8:58 amYum! This is pretty much my dream breakfast!
Julie @ Texan New Yorker says
March 23, 2014 at 8:52 pmOh wow, this looks and sounds so delicious! I love Moroccan food, and I totally hear you about that $8 jar of preserved lemons sitting in the fridge! Pinning to try sometime (before my current jar goes bad.) 🙂
Lea Ann Brown says
March 29, 2014 at 8:55 amThanks Julie. Let me know how you like it.
Vickie says
April 2, 2014 at 3:40 pmI adore greens and eggs – it’s my after yoga treat every Saturday morning. The spices in this would kick mine up a notch. Love the Sunday Supper!
Lea Ann Brown says
April 6, 2014 at 1:14 pmWe need to catch up. I’ve joined a yoga studio and I now know what “real” yoga is all about.
Pam says
April 9, 2014 at 9:50 amI love the flavors you added to make these greens extra special! I bet they are so good with those eggs.
Lea Ann Brown says
April 13, 2014 at 8:54 amThanks Pam. We really liked this dish.
Charles Suggs says
August 21, 2016 at 9:23 pmCrushed Pepper flakes go in when?