Green Shakshuka

1. Stage

Preheat oven to450º and line a large baking sheet with foil. Rinse tomatillos well, then cut in quarters. On prepared baking sheet toss with ½ tablespoon oil and season with salt. Roast until tomatillos are softened and starting to char slightly, 20 minutes, turning halfway through. Remove from oven and reduce heat to 325º.

2. Stage

Cook Swiss chard: Meanwhile, strip chard leaves from stems, reserving half the stems. Working in batches, finely chop the leaves by stacking 4to 5 leaves and rolling them tightly. Thinly slice the roll vertically, then finely chop the strips of leaves. Finely chop stems, keeping them separate from chard leaves.

3. Stage

In a large ovenproof skillet over medium heat, heat 2 tablespoons oil. Cook chard stems, onion, and jalapeño, if using, until softened and golden, 5 to 7 minutes. Add garlic and cook until fragrant, 1 minute.

4. Stage

Working in batches, add chopped chard leaves to skillet, allowing each batch of greens to cook down and reduce slightly before adding more. Cook greens for 5 minutes, or until fully wilted. Season with salt and pepper.

5. Stage

Blend sauce: While the greens cook, add roasted tomatillos, herbs, remaining 1 tablespoon oil, and 1 cup water to a blender. Blend until smooth, then add sauce to the chard mixture.

6. Stage

Bring sauce to a slight boil, then reduce heat and bring to a simmer. Use a wooden spoon to create 6 evenly spaced wells in the simmering sauce. Carefully crack an egg into each well and season each with a sprinkle of salt and pepper. Remove pan from heat and transfer to oven.

7. Stage

Bake eggs: Bake until eggs are just set and yolks are still runny, 10 to 13 minutes.

8. Stage

Garnish with avocado slices, cheese, and cilantro, and serve with warm corn tortillas or crusty bread.