Ingredients
Directions
- 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. While chard is cooking, mix together the greek yogurt, lime juice and almond milk. Season the vegetables with ½ teaspoon salt, pour in the yogurt mixture and stir loosely together.
- Make 4 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, feta, avocado, jalapeño and cilantro. Serve with smoked hot sauce, toasted bread and lime wedges.
