For 16 years, Sarah Glover has made a career as a chef in Tasmania, Sydney and New York. These days she is rarely found in a kitchen—the outdoors is where she applies her trade now. Her work has been published through her cookbook, "Wild Adventure," and featured in Cherry Bomb, New York Times, and Delicious Magazine.
A Taste of Wild - New England
Sarah Glover is back with a brand new set of road-friendly recipes, inspired by the coastal landscape of New England.
Swiss Chard and Pesto Shakshuka
Swiss chard is abundant and inexpensive, making it a great way to get some extra green into your life. I love how it crisps up when you cook it in this dish, and shakshuka is so good, I could eat it day or night.
Swiss Chard and Pesto Shakshuka
Sarah Glover
breakfast
Yield: Serves 4
INGREDIENTS
- 1 bunch Swiss chard, ribs and stems removed, leaves finely chopped
- 1 cup good-quality pesto
- 1/2 cup extra virgin olive oil
- 1 large onion, sliced
- 1 teaspoon ground cumin
- 6 large eggs
- Sea salt and freshly ground black pepper
- A good pinch of harissa powder
- Coarsely chopped cilantro and dill, to serve
Cooking Tools
- Large frying pan
- Bowl
- Knife
- Cutting board
Method
Combine the Swiss chard, pesto and 1/3 cup olive oil in a bowl.
Heat the remaining oil in a large frying pan over medium heat. Add the onions and cumin and cook, stirring often, for 5 minutes or until starting to soften. Stir in the pesto and chard mixture and cook for 2–3 minutes.
Use a spoon to create six indents in the mixture, then crack an egg into each one. Sprinkle lightly with salt, pepper and harissa powder and cook until the egg whites are set but the yolks are still runny. Top with cilantro and dill and serve.
