SERVES 4 TO 6
These baked eggs are great for when you’re having friends over for brunch because the dish can be prepared ahead of time except for adding the eggs, which is done right before serving. That’s our type of brunch—more time to spend with your guests and less time fussing in the kitchen. Serve some flatbread alongside for dipping. If you don’t have time to make harissa, store-bought produces equally fantastic results.
INGREDIENTS
¼ cup olive oil
1 onion, chopped
1 carrot, peeled and chopped
3 garlic cloves, chopped
1 (28-ounce) can peeled plum tomatoes
2 teaspoons kosher salt
¼ cup Harissa
1 pound ground chorizo (Portuguese or Mexican-style chorizo sausage)
1 bunch Swiss chard, thick stems removed, sliced into 2-inch ribbons
1 (15-ounce) can chickpeas, drained and rinsed
1 tablespoon fresh lemon juice
8 extra large eggs
2 scallions, sliced
¼ cup coarsely chopped fresh cilantro leaves and stems
In a large, heavy skillet, heat the oil over medium heat. Add the onion, carrot, and garlic and cook until the onion is translucent and just starting to brown on the edges. Add the canned tomatoes and their juice, 1 teaspoon of the salt, and the harissa. Lower the heat to medium-low, cover, and cook for 30 minutes, stirring occasionally. Allow the sauce to cool and then puree it in batches in the blender. (The sauce can be prepared up to 2 days in advance.)
Cook the chorizo in a large skillet over medium-high heat, breaking up the meat until fully cooked. Remove the chorizo with a slotted spoon and drain on a paper towel–lined plate. Add the Swiss chard to the chorizo fat and sauté quickly over medium-high heat. Transfer the Swiss chard to a bowl and add the drained chorizo, chickpeas, lemon juice, and remaining 1 teaspoon salt; toss to combine.
Pour the sauce into a 9-by-13-inch baking pan or gratin dish. Evenly sprinkle the chorizo mixture over the sauce. Cover with foil and bake for 25 to 30 minutes to heat thoroughly. Remove the baking dish from the oven, remove the foil and, with the back of a spoon, make eight indentations where the eggs will sit. Quickly break an egg into each of the indentations and return the pan to the oven. Bake, uncovered, for 10 minutes or until the eggs are just set. Garnish with the scallions and cilantro and serve.