Swiss Chard & Harissa Egg Sandwich
Talk about a grown-up version of an egg sandwich. This Swiss chard and harissa egg sandwich is a unique combination of flavors that's so much better than anything you could get at any restaurant!
Servings: 4 sandwiches
Ingredients
For the harissa
- ¼ cup olive oil
- ½ cup chopped onion
- 2 Thai chili peppers (or serrano) seeds removed and chopped
- 3 cloves garlic peeled and minced
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- 1 tablespoon tomato paste
- 2 pieces jarred roasted peppers
- 2 tablespoons fresh lemon juice
For the aioli
- 1 large egg
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup neutral oil (safflower)
For the chard
- 3 tablespoons olive oil
- 2 tablespoons diced onion
- 1 teaspoon kosher salt
- 8 ounces Swiss chard
- 1 ½ teaspoons red pepper flakes
- 2 tablespoons fresh lemon juice
For the sandwich
- 4 large eggs
- 4 large slices sourdough bread
Instructions
- Make the harissa: In a small skillet, heat olive oil over medium heat. Add the chopped onion and chili peppers. Slowly sauté until the onions are softened, 5 minutes. Add the garlic and sauté for 1 minute. Stir in the coriander, cumin, paprika, and salt, and cook for 1 minute. Add the tomato paste. Stir into the mixture and cook for 2 minutes. Remove from heat and pour into a blender. Add the prepared roasted peppers and lemon juice. Blend until smooth, and set aside.¼ cup olive oil, ½ cup chopped onion, 2 Thai chili peppers (or serrano), 3 cloves garlic, ½ teaspoon ground coriander, ½ teaspoon cumin, 1 teaspoon paprika, ½ teaspoon kosher salt, 1 tablespoon tomato paste, 2 pieces jarred roasted peppers, 2 tablespoons fresh lemon juice
- Make the aioli: In a blender, combine the egg, lemon juice, Dijon mustard, garlic, salt, and black pepper. Blend to combine, 10 seconds. With the blender running, slowly drizzle in the neutral oil in a steady stream until the mixture becomes thick. Pour into an airtight container and place in the refrigerator until ready to use.1 large egg, 2 teaspoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 clove garlic, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, 1 cup neutral oil (safflower)
- Cook the chard: Heat olive oil in a 10-inch skillet over medium heat. Add the onion and salt. Sauté until soft and slightly browned, 4-6 minutes. Remove the leaves from the ribs of the Swiss chard. Dice the ribs and sauté until softened, 5 minutes. Add the red pepper flakes. Chop the remaining chard leaves and sauté until wilted and the liquid has cooked off, 7-8 minutes. Remove from the heat and stir in the lemon juice.3 tablespoons olive oil, 2 tablespoons diced onion, 1 teaspoon kosher salt, 8 ounces Swiss chard, 1 ½ teaspoons red pepper flakes, 2 tablespoons fresh lemon juice
- Assemble: Heat 2 tablespoons of olive oil in a skillet. Once heated, add the eggs and cook sunny-side up, or to your desired doneness. Spread one side of the bread with prepared harissa and the opposing side with prepared aioli. Place the egg on one prepared piece of bread and the sautéed chard on the opposing piece.4 large eggs, 4 large slices sourdough bread
Video
Nutrition
Serving: 1sandwich | Calories: 710kcal