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“Swiss Chard, Egg, Onion and Tomatoes. I found this recipe in Women's Health Magazine.”
READY IN:
28mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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