Chard Brunch/ Breakfast Skillet

Submitted by stefani_kerr_8641616

"Swiss Chard, Egg, Onion and Tomatoes. I found this recipe in Women's Health Magazine."

 

• Ready In: 28mins
• Ingredients: 9
• Serves: 4

ingredients

• 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

directions

1. in a small bowl toss cherry tomatoes with vinegar, set aside.
2. 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.
3. 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.
4. 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.
5. Add cherry tomatoes and vinegar to skillet, then serve.