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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Shakshuka w/Avocado & Lime
 Categories: Vegetables, Greens, Cheese, Fruits, Chilies
      Yield: 4 servings
 
      3 tb Olive oil
      1    Yellow onion; peeled, thin
           - sliced
      2 cl Garlic; thin sliced
  1 1/2 lb Bunch Swiss chard; stems and
           - leaves separated, chopped
    1/2 ts Salt; more as needed
    1/3 c  Half & Half or heavy cream
      8 lg Eggs
    1/4 ts Black pepper; more as
           - needed
      3 oz Cotija cheese or queso
           - fresco; crumbled
      1    Avocado; sliced, to serve
      1 sm Jalapeno; thin sliced, to
           - serve
           Chopped cilantro; to serve
           Smoked hot sauce; to serve
           Corn tortillas; toasted, to
           - serve
      1    Lime; in wedges, to serve
 
  Heat oil in a large cast-iron skillet over medium-low
  heat. Add onion and cook until softening, 5 minutes. Add
  the garlic and cook until fragrant, 5 minutes more.
  
  Raise the heat to medium-high, add the chard stems, and
  cook to release some liquid, 5 minutes. Add the chard
  leaves, in batches, adding more as they wilt, and
  continue cooking, stirring occasionally, until
  completely wilted, 3 to 5 minutes more. Season with 1/2
  teaspoon salt, pour in the half-and-half and stir
  loosely together.
  
  Make eight small hollows in the cooked chard with the
  back of a spoon. Gently crack an egg into each hollow.
  Cover with a lid or foil and cook on medium-low until
  the eggs are just set, but still soft, about 7 to 9
  minutes. Remove the lid, sprinkle with salt, pepper,
  Cotija, avocado, jalapeno and cilantro. Serve with
  smoked hot sauce, toasted tortillas and lime wedges.
  
  TIP: Some cast-iron skillets come with a matching lid,
  which is useful for making the skillet operate a bit
  like a mini stove-top oven, cooking evenly and basting
  the food with flavor and steam. If you don't have one,
  use a lid from another pan, or two layers of thick foil,
  folded at the center and large enough to cover your pan.
  
  By: Sarah Copeland
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A fusion of peanut butter gooeyness, a cracker crunch, and squid!
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