This easy twist on classic North African shakshuka (traditionally eggs baked in tomato-pepper sauce, with cumin, paprika and cayenne) starts with an onion-garlic-chard sautéed until gently wilted: a nest of sorts for steam-poaching eggs Once the eggs go in, be sure to keep the flame low and keep the pan covered while cooking, so the eggs stay soft and almost oozy at their yolk, and the Cotija melts a bit The chard and the half-and-half create a sort of light broth at the bottom of the shakshuka,
