Separate the fallen leaves from the stems of the Swiss chard. Cut the stems into 1/4-inch-thick slices, then slice the fallen leaves, keeping the stems as well as leaves different.
Directions Warmth the oil in a huge skillet over medium-high warm. As soon as the oil gleams, include the chard stems as well as cook for concerning 3 minutes, stirring occasionally, up until somewhat softened.
Include the garlic, paprika, cumin, coriander, salt as well as crushed red pepper flakes; cook for 30 seconds, stirring, until the flavors are aromatic, then mix in the diced tomatoes and also their juices. Lower the warm to medium, cover and chef for 5 mins, mixing occasionally. Mix in the chard leaves; cover as well as chef up until they have simply shrivelled.
Minimize the heat to medium-low. Use a huge spoon to create a well 3 inches throughout in the sauce in one quadrant of the skillet; crack among the eggs right into a small bowl as well as pour it into the well. Repeat with staying 3 eggs.
Glob the cheese around the eggs. Cook and cover for 4 to 5 mins or up until the whites of the eggs are set yet the yolks are still drippy.
Components
1 medium number Swiss chard (regarding 8 ounces)
2 tbsps olive oil
3 cloves garlic, chopped or thinly cut
1 tsp paprika
1 teaspoon ground cumin
1/2 tsp ground coriander
1/2 tsp salt
Squeeze smashed red pepper flakes
Two 14.5-ounce canisters no-salt-added diced tomatoes with juice
4 huge eggs
2 ounces soft goat cheese (chevre)
1/4 cup packed fresh flat-leaf parsley leaves
Garnish with the parsley leaves. Offer warm, with cozy pita bread.