This quick and easy vegetarian skillet recipe utilizes a ton of late spring veggies and is full of flavor. It’s a simple one-pan meal made with a combination of rainbow chard, garlic scapes, scallions and poached eggs. If you like Shakshuka, you will like this green version! Not only is this a great weeknight dinner, but is also a wonderful brunch dish. Serve this with a side of toasted baguette slices topped with butter.
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 bunch scallions thinly sliced, whites and greens separated
- 1 bunch rainbow chard, stems sliced and leaves chopped
- 3 garlic scapes, thinly sliced
- ¼ tsp sea salt, plus more to taste
- ¼ tsp crushed red pepper flakes
- ¼ cup water
- 4 large eggs
- Toasted baguette slices, for serving (optional)
Instructions
- In a large skillet, add 2 tablespoons oil, chard stems and scallion whites and cook for about 3-4 minutes, stirring occasionally. Stir in the garlic scapes, salt and red pepper and cook for another 3 minutes, until they begin to get a slight golden color.
- Add the chard leaves, scallion greens, and water, and cook over medium-low, stirring occasionally, for about 10 minutes.
- Taste the greens and adjust the seasonings.
- Push the greens and make four circles to make room for the eggs. Crack eggs into the each circle that you made in the greens. Cover pan completely and cook until eggs are cooked to taste, 5-7 minutes. Garnish with crushed red pepper flakes and serve with toast.
