Serrano Green Shakshuka

Creamy greens and gooey eggs are topped with Serrano Bullwhip Kelp Hot Sauce for the best brunch you'll want to eat at every meal. Recipe by Sara Tane.

Ingredients 

• 3 tablespoons olive oil, plus more for drizzling
• 1 tablespoon cumin seeds
• 1 yellow onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 3 large bunches Swiss chard, stems removed and leaves chopped (about 12 cups)
• Kosher salt, to taste
• ⅓ cup heavy cream
• 8 large eggs
• Freshly ground black pepper, to taste
• 3 ounces Cotija cheese or feta, crumbled (about ¾ cup)
• 1 avocado, sliced, for serving
• Fresh cilantro, for serving
• Serrano Bullwhip Kelp Hot Sauce, for serving
• Toasted pita, for serving

Preparations

1. Heat oil in a large cast-iron skillet (with a tight fitting lid) or Dutch oven over medium-low heat. Add cumin seeds and cook until toasted and fragrant, 2 minutes.
2. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 2 minutes more. Season to taste with salt and pepper.
3. Add the chard leaves, in batches, mixing them around as they wilt, 5-7 minutes. Once wilted, add the heavy cream and stir to combine. Season with salt and pepper.
4. Make 8 small hollows in the cooked chard with the back of a large spoon. Gently crack an egg into each hollow and season with salt and pepper. Cover with a lid cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes.
5. Remove the lid and garnish with Cotija, avocado, cilantro, and a drizzle of olive oil. Serve immediately with Serrano Bullwhip Kelp Hot Sauce and toasted pita.