Moroccan Breakfast, Swiss Chard and Fried Eggs
Swiss Chard with preserved lemon, smoked paprika and cumin make a wonderful side for fried eggs.
Servings 2
Calories 251kcal
Equipment
- Large Fry Pan
Ingredients
- 3 Tablespoons olive oil or canola oil (divided)
- 2 bunches Swiss chard red stems removed and rough chopped
- 2 cloves garlic fine chopped
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
- 1 pinch salt
- ¼ preserved lemon chopped, flesh only
- 1 Tablespoon fresh parsley chopped
- 1 pinch crushed pepper flakes for garnish
Instructions
- Wash the Swiss chard leaves well and pat them dry with paper towels.
- Use a knife to cut the leaves off of the tough large stems. Cut the leaves into large pieces, or stack them up, roll the stack of leaves and cut to create thin ribbons.
- Heat a large fry pan over medium high heat. Add the oil and once the oil is hot add the chard and cook stirring frequently. When the chard start to wilt, add the garlic and cook until fragrant. About 1 minute.
- Add the cumin, smoked paprika and chili powder. Stir and cover with a lid. Turn down the heat to low and let it steep for 5 minutes.
- Stir in the preserved lemon and parsley. Stir and cover and cook on low for an additional 5 minutes.
- In the meantime, fry two eggs. Or poach two eggs.
- Plate the Chard, drizzle with a little olive oil and sprinkle with red chile flakes. Serve alongside eggs and toast, English muffin or flatbread.
Notes
If you don't add bread as a side dish, this breakfast is naturally gluten free.
Fresh spinach is the best substitute for Swiss Chard. Kale is also a good choice, but the leaves are tougher and will have to be cooked longer.
Nutrition
Calories: 251kcal | Carbohydrates: 13g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Sodium: 646mg | Potassium: 1137mg | Fiber: 5g | Sugar: 3g | Vitamin A: 18714IU | Vitamin C: 94mg | Calcium: 158mg | Iron: 6mg