Chard Brunch/ Breakfast Skillet

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

• Ready In: 28 mins
• 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.