Chard with Harissa, Hazelnuts, and Eggs

On Saturday, Ellie helped me dye some eggs.

I was really excited to using natural colors from red cabbage, turmeric, and beets, but the result was VERY pale eggs, so we ended up using the fizzy tablets from a kit we bought two years ago but never used. After moving twice and bringing it with us both times, it was good to finally use it.

Then we put her in her Easter dress and had a photo shoot in the front yard.

I think she likes dressing up.

We had the most relaxing Easter ever. I woke up and ran six miles, we hung out around the house all day, took a walk before dinner, and then I made this because it uses up hard-boiled eggs (I know I’m not the only person who has tons of those lying around right now).

Originally the recipe called for spinach and slivered almonds, but I swapped those out for chard and hazelnuts. I think it would be delicious either way, but I absolutely loved the strong flavor the hazelnuts added. I served it over quinoa with a little fresh mint and preserved lemon stirred in…definitely a filling and delicious dinner.

Chard with Harissa, Hazelnuts, and Eggs


  • 1 bunch chard (leaves only), roughly chopped
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp harissa
  • 1/2 cup hazelnuts, toasted and chopped
  • 5 hard boiled eggs, roughly chopped
  • salt
  • zest of 1/2 a lemon


  1. Put a few inches of water in a large saucepan and bring to a boil.
  2. Add the chard and cook until just tender, about 3 minutes.
  3. Drain and run cold water over it until cool, then spin in a salad spinner to remove the water.
  4. Transfer the chard to a cutting board and chop finely.
  5. Heat the oil in a skillet and add the garlic. Cook for about 3 mintues, until garlic is very fragrant. Turn the heat down to medium-low and add the harissa, chard, and hazelnuts. Cook for a minute or two, then remove from heat and add salt to taste, lemon zest, and eggs.

(adapted from Super Natural Every Day)

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