By Kevin • All, Eggs, Vegetarian • 25 Jan 2015


Don’t you love dishes that are difficult to pigeonhole into a specific meal category? Is it breakfast, lunch, dinner or all of them? I happened to make it for dinner. Regardless of when you make it, this simple dish is fun to prepare and a joy to eat.

As for the tomatoes: Don’t use crushed tomatoes. There’s no texture left. Pour a can of whole tomatoes into a bowl and break them up with your hands. Get messy connecting with your food. It’s more fun and the chunks of tomato make for a better finished dish.

Time: 40 minutes

Serves: 4


2 tablespoons extra-virgin olive oil
1 large sweet onion – diced
3 cloves garlic – finely chopped or grated
28 ounce can whole tomatoes – hand crushed
3 tablespoons tomato paste
2 teaspoons cumin
2 teaspoons paprika
1 ½ teaspoons kosher salt
½ teaspoon fresh ground black pepper
4 leaves chard – torn & stems discarded
4 eggs


Place a deep frying pan on medium heat and add the oil.

Add the onion and garlic, stirring occasionally for five minutes.

Stir in the tomatoes, tomato paste, cumin, paprika, salt and pepper. Simmer uncovered for ten minutes.

Stir in the chard and simmer for five minutes.

Crack the eggs into the pan, cover and simmer until the whites are just set (approximately seven minutes).

Serve family style.

Get the PDF and nutrition info

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