Shakshuka with Swiss Chard

1. 4 ounces meaty bacon, minced
2. 1 medium onion, minced
3. 4 garlic cloves, minced
4. 1 large bunch of YOUNG Swiss chard, stems minced and leaves reserved
5. 32 ounces (4 cups) prepared tomato sauce
6. 1 teaspoon dried basil
7. Pinch of crushed red pepper
8. Kosher salt
9. Freshly ground black pepper
10. 8 large eggs
11. 4 tablespoons freshly grated Parmigiano-Reggiano cheese
12. 1/4 cup thinly sliced basil leaves

1. For the entire recipe – – – Preheat the oven to 350°.
2. In a large ovenproof skillet, heat the olive oil.
3. Add the bacon, onion, garlic and (uncut) chard stems and cook over moderate heat, stirring occasionally, adding just a bit of salt.  Cook for about 5 minutes.
4.  Remove the chard stems
5. Roughly chop the chard leaves.  Rinse and add to the pot. 
6. Stir until softened – another 5 minutes.
   • AT THIS POINT, you can use this as a nice side for nearly any entree
   • however, to continue with this recipe . . .
7. Add the tomato sauce, dried basil and crushed red pepper and simmer until the sauce is thickened, about 15 minutes. Season with salt and pepper.
8. Add the mixture into ramekins
9. Crack the eggs into the center of each ramekin. Transfer the pan to the oven and bake the eggs for 10 to 13 minutes, until the egg whites are just set and the yolks are still runny.
10. If necessary, cook another two minutes
11. Sprinkle the cheese on top. Let stand for 5 minutes.
12. Garnish the shakshuka with the sliced basil and serve immediately.