Prep 13 mins
Cook 15 mins
Swiss Chard, Egg, Onion and Tomatoes. I found this recipe in Women's Health Magazine.
- 1 1⁄4 cups quartered cherry tomatoes
- 1 tablespoon red wine vinegar
- 2 bunches swiss chard or 2 bunches rainbow chard leaves
- 2 cups chopped yellow onions
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 4 large eggs
- in a small bowl toss cherry tomatoes with vinegar, set aside.
- Remove chard leaves from stems. Chop leaves, place in a large bowl of cool water, and swirl to rinse. Transfer to a colander, allowing a bit of water to remain on leaves. Rinse, dry, and thinly slice stems.
- In a large cast-iron skillet over medium heat, saute chard stems and onion in olive oil until softened, about 10 minutes. Reduce heat to low. Add garlic and saute 1 minute. Add chard leaves, salt, and pepper. Turn heat to high and toss with tongs until leaves wilt.
- Using the back of a spoon, make four indents, or "nests," in chard. Crack 1 egg into each nest. Cover the skillet, reduce heat slightly, and cook until yolks are medium-set, about 4 minutes.
- Add cherry tomatoes and vinegar to skillet, then serve.