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 tsp ground coriander
- ½ tsp cumin
- 1 tsp paprika
- ½ tsp kosher salt
- 1 tbsp tomato paste
- 2 pieces jarred roasted peppers
- 2 tbsp fresh lemon juice
For the aioli
- 1 large egg
- 2 tsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 cup neutral oil (safflower)
For the chard
- 3 tbsp olive oil
- 2 tbsp diced onion
- 1 tsp kosher salt
- 8 oz Swiss chard
- 1 ½ tsp red pepper flakes
- 2 tbsp fresh lemon juice
For the sandwich
- 4 large eggs
- 4 large slices sourdough bread
Instructions
For 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 blender. Add the prepared roasted peppers and lemon juice. Blend until a smooth paste. Set aside.¼ cup olive oil, ½ cup chopped onion, 2 Thai chili peppers (or serrano), 3 cloves garlic, ½ tsp ground coriander, ½ tsp cumin, 1 tsp paprika, ½ tsp kosher salt, 1 tbsp tomato paste, 2 pieces jarred roasted peppers, 2 tbsp fresh lemon juice
For 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 tsp fresh lemon juice, 1 tsp Dijon mustard, 1 clove garlic, ½ tsp kosher salt, ¼ tsp freshly ground black pepper, 1 cup neutral oil (safflower)
For the chard
- Heat olive oil in a 10-inch skillet over medium heat. Add the onion and salt. Sauté until soft and slightly brown, 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 tbsp olive oil, 2 tbsp diced onion, 1 tsp kosher salt, 8 oz Swiss chard, 1 ½ tsp red pepper flakes, 2 tbsp fresh lemon juice
To assemble
- Heat 2 tablespoons olive oil in a skillet. Once heated, add the eggs and cook sunnyside up, or to desired taste. Spread one side of bread with prepared harissa and the opposing side with prepared aioli. Place egg on one prepared piece of bread and sautéed chard on the opposing piece.4 large eggs, 4 large slices sourdough bread
Video
Nutrition
Serving: 1sandwich | Calories: 710kcal