Baked Eggs with Swiss Chard and Green Olives




  • 4 sausage(qeema role )slices slices, cut into small 1-inch pieces
  • 1 tbsp Olive oil
  • 1/2 Small yellow onion, diced (about 1/2 cup)
  • 2 Garlic cloves, minced
  • 4 cups Swiss chard( Safaid chakandar),stems removed , roughly chopped
  • 1/2 cup Castelvetrano olives, sliced
  • 2/3 cup Heavy cream
  • 4 Eggs
  • 1 tbsp olive oil
  • 1/4 cup Panko(a type of breadcrumbs)
  • 1/4 cup Crumbled feta(cheez)
  • 1/2 tsp Flaky salt for finishing
  • 2 tbsp Chives (heri piyaz)for garnishing
  • 1Loaf of crusty bread, for serving


  1. Heat oven to 425°F.
  2. In a medium sized ovenproof skillet sauté the sausage over medium heat until just cooked. Transfer the sausage to a paper towel lined plate. Drain off all but 1/2 tbsp of the sausage grease.
  3. Add 1 tbsp of olive oil to the pan. Add the onions, cooking until transparent, about 5 minutes. Add the garlic and swiss chard and continue cooking until the chard begins to wilt. Return the cooked sausage to the pan and add the castelvetrano olives. Remove from heat.
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  5. Create small wells into the chard mixture where you want to place the eggs. Add each egg to pan the one at a time. As evenly as possibly pour the cream over the entire dish and place in preheated oven. Allow to cook for 8-10 minutes.
  6. In small skillet, melt the 1 tbsp of butteror oil. Add the panko(bread crums) and toss with butter, continue cooking over medium heat until the panko(bread crum) is toasted.
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  8. Sprinkle the panko over the entire dish along with the feta?(cheez), extra olives, flaky salt and fresh chives(heri piyaz).
  9. Serve along side some good bread.

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