Baked Eggs with Swiss Chard and Green Olives Ashpazi Mahfa

Ingredients

4 Thick bacon slices, cut into small 1-inch pieces (optional)

1 tbsp Olive oil

1/2 Small yellow onion, diced (about 1/2 cup)

2 Garlic cloves, minced

4 cups Swiss chard, stems removed and roughly chopped (about 1 bunch) 1/2 cup

Castelvetrano olives, pitted, sliced (plus more for garnish) 1/3 cup

Heavy cream

4 Eggs

1 tbsp butter or olive oil

1/4 cup Panko

1/4 cup crumbled feta

1/2 tsp Flaky salt for finishing

1 tsp Chives for garnishing

1 A loaf of crusty bread, for serving

Method

 1 Heat oven to 425°F.

 2 In a medium-sized ovenproof skillet sauté the bacon over medium heat until just cooked. Transfer the bacon to a paper towel-lined plate. Drain off all but 1/2 tablespoon of the bacon grease.

 3 Add 1 tablespoon of olive oil to the pan. Add the onions, cooking until transparent, about 5 minutes. Add the garlic and swiss chard and continue cooking until the chard begins to wilt. Return the cooked bacon to the pan and add the castelvetrano olives. Remove from heat.

 4 Create small wells into the chard mixture where you want to place the eggs. Add each egg to pan the one at a time. As evenly as possibly pour the cream over the entire dish and place in the preheated oven. Allow cooking for 8-10 minutes. Just until the white parts of the eggs are no longer transparent.

 5 In a small skillet, melt the 1 tablespoon of butter. Add the panko and toss with butter, continue cooking over medium heat until the panko is toasted.

 6 Sprinkle the panko over the entire dish along with the feta, extra olives, flaky salt and fresh chives.

 7 Serve alongside some good bread