A less energy-intensive way to ‘bake’ eggs, this recipe uses a Dutch oven to cook the eggs on the stovetop, making for a quicker alternative that tastes just as good.
Course Autumn, Breakfast, Main Course, Mains, Summer
Add the oil to a heavy Dutch oven and heat over medium. Add the onions and cook for 2-3 minutes, stirring frequently, until lightly golden.
2 teaspoons olive oil, ½ medium onion
Stir in the chard and garlic. It will fill the pot but will quickly reduce as it heats up. Cook for 6-8 minutes, stirring frequently, until the chard has wilted and the stems are softened.
1 bunch Swiss chard, 2 cloves garlic
Add the spices, stir well, and cook for another 30 seconds. Use a wooden spoon to make four divots in the chard, large enough for eggs.
½ teaspoon sea salt, ½ teaspoon black pepper, ¼ teaspoon hot pepper flakes
Drop a spoonful of pesto into each divot, then top with the eggs. Add a sprinkle of salt and pepper to each egg.
4 tablespoons pesto, 4 large eggs
Cover and reduce the heat to medium-low. Cook the eggs for 3-4 minutes, checking occasionally* until the yolks are cooked to your liking.
Serve immediately with bread or some kind of cooked grain. This doesn't store well.
Notes
* The egg cooking time will vary based on several factors: size of eggs, temperature of the pot, if the eggs were cold, how soft you like the yolk, and so on. This is the more variable part of the recipe so you'll have to keep an eye on it.