This is a perfect Christmas breakfast with the bright red cherry tomatoes and the deep green of the Swiss chard. It is great to have a dish that involves vegetables in this time of indulgence.
Eat Your Greens Breakfast
1 1/4 C. Cherry Tomatoes
1 Tbsp. Red Wine Vinegar
2 Bunches of Swiss Chard
1 Large Onion
1 Tbsp. Olive Oil
4 Cloves of Garlic
4 Large Eggs
Quarter cherry tomatoes and place in a small dish. Cover them with the vinegar and set aside.
Separate the leaves from the Swiss chard stems. Put the leaves in a bowl of cold water. Chop up the red chard stems and the onion into small pieces. Heat the olive oil in a large cast iron skillet. Over high heat sauté the Swiss chard stems and onion in the olive oil for about 10 minutes.
While onions and chard are cooking, drain the Swiss chard leaves in a colander. Chop up the garlic into small pieces. Add to onions and chard at the end of the minutes. Sauté the garlic for a minute or two before adding the drained leaves. I chopped up the long leaves into smaller pieces before adding them to the onion mixture. Use tongues and mix in the leaves until they wilt. Then use the back of a spoon and make four wells for the eggs. Crack one egg into each well. Reduce heat to medium and cover with lid for four minutes.
Take off the lid and add tomatoes and vinegar around the edges of the eggs. Serve immediately.
