Baked Eggs with Tadka Greens

washingtonpost.com

lucylo

measuring cup Servings: 2 to 4

subheading: For the eggs and greens:

1 tablespoon olive oil

2 large leeks (12 ounces total), trimmed, halved and thinly sliced

Fine salt

2 cloves garlic, sliced

1 teaspoon Aleppo pepper (optional)

¼ teaspoon freshly cracked black pepper

1 large bunch Swiss chard (20 ounces), shredded

½ cup water (optional)

2 to 4 tablespoons fresh lemon juice

4 large eggs

subheading: For the tadka:

2 tablespoons ghee or olive oil

1 teaspoon caraway seeds

1 teaspoon brown or black mustard seed

1 teaspoon ground coriander

½ teaspoon sweet smoked paprika

Note: Ingredients may have been altered from the original.

Directions at washingtonpost.com

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