Summer Pasta with Swiss Chard and Fried Egg

30 min
Medium

1 serving

🐟

1 tin

Tinned Anchovies

🧅

1

Shallot

🥬

1 bunch

Swiss Chard

🫒

30 ml

Olive Oil

🌶️

5 ml

Chili Pepper Flakes

🍋

1

Lemon

🥚

1

Egg

🍝

500 g

Pasta

Preparation Steps

  1. Step 1/8

    Slow-cook and mash the tinned anchovies in olive oil until they have melted.

  2. Step 2/8

    Add in a sliced shallot and cook until translucent and fragrant.

  3. Step 3/8

    Toss in sliced chard stems, stir to combine with anchovy mixture.

  4. Step 4/8

    Cover and cook for a couple of minutes until the stems have softened a bit.

  5. Step 5/8

    Add in torn chard leaves, stir and toss until just wilted.

  6. Step 6/8

    Cover and cook for another minute or two.

  7. Step 7/8

    Remove from heat, drizzle some olive oil, squeeze over lots of lemon, stir to combine.

  8. Step 8/8

    Serve the Swiss chard over your pasta of choice, top with a fried egg and chili pepper flakes.

Composition

Ingredients

Types

Fish, Vegetables, Condiments, Spices, Fruits, Dairy, Grains

Ingredients

Tinned Anchovies, Shallot, Swiss Chard, Olive Oil, Chili Pepper Flakes, Lemon, Egg, Pasta

Allergens

Fish, Egg, Gluten

Dietetics

Dietary regimen

Pescetarian

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Saucepan, Knife, Spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

Mediterranean

Geographic

to inform

Various

Aspect

Texture

Soft, Crunchy

Flavors

Savory, Spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep away from sunlight), fridge : 3 days (Store in airtight container), freezer : 1 month (Store in airtight container)