18 June 2009

Chard With Eggs

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It's summer and it's getting hot. We ought to eat light stuff nowadays, mostly fruit and vegetables. A local and easy recipe came to my mind: "Chard and Eggs". Delicious! Even better if you have a tomatoe salad to accompany our chard dish. Our ingredients are few and it's so easy to prepare, you don't have any excuses not to make chard and eggs!

Chard leaves

  • 1/2 kg chard
  • 1 middle size onion
  • 1 egg for each serving
  • 2 pieces of garlic
  • 1 cup of water
  1. Wash the chard thoroughly and shake the water off. Cut the stems.
  2. Chop the stems into 1 cm pieces and chop the leaves seperately.
  3. Put the stems into a deep pan and add 1 cup of hot water.
  4. Close the lid and boil for 5 minutes.
  5. Add the leaves and boil for 8-10 more minutes.
  6. If the water strains you can add some more.
  7. With the help of a fork check to see if the stems are cooked. You should be able to squash them.
  8. Sieve the mixture before they are totally boiled.
  9. In a large pan fry the chopped onions.
  10. Next add the chard and garlic.
  11. After frying and stirring for 3 minutes create holes in your chard and break your eggs into the holes you prepared.
  12. Add salt, black pepper, red pepper as you prefer and close the lid.
  13. When the eggs are cooked your meal is ready to serve.
Afiyet olsun! (Bon apetite!)
  • I cooked the stems first because it takes longer to soften.
  • Do not fry ga rlic, they loose the flavour.
  • If you add the salt last you will preserve the green colour.
  • If your mouth doesn't water when you look at the picture up there and you don't want to cook Chard and Eggs after reading this recipe then go order a pizza!

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