bunch of Swiss chard
1/2 an onion, diced
2 garlic cloves, minced
1 cup smaller tomatoes, halved or 1 large one, diced
2+ cups broth (or water with beef or chicken Better Than Bouillon)
red pepper flakes
salt and pepper
olive oil and/or PAM
Preheat your oven to 350 degrees (or, if using shallow ramekins, your broiler.)
Once you’ve washed and dried your chard, roughly chop it all up.
Add some water or broth, to cover the chard in a big saucepan. Bring to boil. Let the water boil way down and then add a little olive oil or PAM to gently fry up the chard- at this point, also add in your garlic and onion and cook until translucent for several minutes on low.
Sprinkle red pepper flakes and just a tiny bit of nutmeg over the chard. S&P.
Take out a new pan or just push the chard mix to one side of the pan so you can stew the tomatoes. Add a couple slurps of olive oil to the open spot and toss in your tomato pieces.
Stew tomatoes slowly on a low heat, adding salt to taste as needed.
Add sips of broth if and as needed to, until the tomatoes are very soft and on their way to becoming sauce. S&P. Add oregano and basil, to taste.
PAM your three ramekins and fill with the chard mix and stewed tomato. Use a spoon to make an indent in the center of each- this is where you will aim to plop the yolk of the egg.
Break an egg into each of the ramekins, over the veg mix. If possible, aim to spread out that egg white as much as possible over and around the chard and tomatoes.
Re planning when to take your eggs out: it is a bit of a gamble by oven. These eggs usually needs less than ten minutes of cooking but you only know they’re good to go by shaking the pan to see whether the whites are still jiggling all over. If it’s just a tiny jiggle around the yolk and is otherwise mainly set, take it out! Or, if you prefer a non-runny yolk, you can wait a bit longer.
Regardless, just remember that since the eggs are served still in the ramekins, they will continue to cook at least somewhat. So get ’em on the table ASAP!