1 1/4 cups quartered cherry tomatoes
1 Tbsp red wine vinegar
2 large bunches Swiss chard or rainbow chard
2 cups chopped yellow onion
3 Tbsp extra-virgin olive oil
4 cloves garlic, minced
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
4 large eggs
1 Tbsp red wine vinegar
2 large bunches Swiss chard or rainbow chard
2 cups chopped yellow onion
3 Tbsp extra-virgin olive oil
4 cloves garlic, minced
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
4 large eggs
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.
Makes 4 Servings
Per serving: 240 cal, 16 g fat (3 g sat), 17 g carbs, 640 mg sodium, 5 g fiber, 11 g protein
Per serving: 240 cal, 16 g fat (3 g sat), 17 g carbs, 640 mg sodium, 5 g fiber, 11 g protein
photo: Zach Desart
