6 oz. chard
Fresh garlic, peeled
1/4 cup fresh basil leaves
1/2 cup diced tomatoes
4 organic eggs
Celtic sea salt
Butter or olive oil
Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
Finely chop, press or grate 1 tsp. garlic.
Coarsely chop the basil.
In a medium frying pan over medium heat, warm 1 Tbsp. butter or olive oil. Stir in the chard stems and garlic. Season with salt and cook until softened, 2-3 minutes. Add the tomatoes, chard leaves, half the basil and 1/4 cup water. Season with salt and pepper. Cook until most of the liquid has evaporated, 2-3 minutes.
With the back of a spoon, form 4 wells and crack an egg into each well. Cover and cook until the whites have set and yolks are slightly runny, 2-3 minutes. Transfer to individual bowls and garnish with the remaining basil.
Recipe inspired by: SunBasket.com