Oven-baked eggs with chard

Ingredients:

• Unsalted butter, to grease the pan
• 2 large bunches of Swiss chard
• 1/4 cup olive oil
• 1 large shallot, thinly sliced
• 6 large eggs
• 0.5 cup Greek yogurt
• 1 tsp freshly squeezed lime juice (from about half a lime)
• 1/4 teaspoon crushed red pepper flakes
• Bread with crust for serving

Preparation:

1. Preheat oven to 200°C. Grease a 3-quart baking dish.
2. Trim the Swiss chard stems and cut them into pieces. Heat olive oil in a large skillet over medium heat and sauté the stems, adding the shallot, 1 teaspoon of salt, and a couple of turns of black pepper until golden, about 8 minutes.
3. Add the chard leaves and cook, turning with tongs, until the leaves are wilted, about 4 minutes.
4. Transfer the chard to the prepared baking dish and make 6 shallow wells.
5. Crack an egg into each well and season with salt and pepper. Bake, rotating the pan as needed to ensure even cooking, until the whites are set but the yolks are still runny, 10-12 minutes.
6. In a small bowl, combine the yogurt with lime juice and season with salt and pepper to taste. Spoon the yogurt over the eggs and sprinkle with red pepper flakes. Serve with bread.