Eggs in a Nest
Just like Mum used to make! Ok, well not really, but this is super tasty!
Heat olive oil in a wide skillet that can be fitted with a lid. Add onion and sauté until lightly golden. Add garlic and sauté 1-2 more minutes.
In the meantime, remove large stems from Swiss chard, chop, and set aside. Coarsely chop the leaves. Add chopped Swiss chard stems, carrots, and sundried tomatoes to skillet. Add just enough water to rehydrate the tomatoes (about ¼ cup). Lightly sprinkle with salt. Cook for about 5-10 minutes, partially covered, until the carrots are almost tender.
Add chard leaves and another sprinkle of salt. Stir and cover pan for 3-5 more minutes, until chard leaves are wilted. Uncover, stir again, and use the back of a spoon to make depressions in the vegetable mixture all the way around the pan. Crack an egg into each depression. Add a sprinkle of salt, freshly ground pepper, and a pinch of paprika to each egg. Cover pan again and allow eggs to poach for about 5 minutes (you want the egg yolks to be soft on the inside). Remove from heat.
Serve over cooked brown rice, polenta, couscous, or with a side of toast.
For a Greek variation: Add chopped kalamata olives and feta cheese right before adding eggs; finish with fresh parsley and dill.
For a Mexican variation: Add spices such as cumin and chili powder along with the onions; finish with chopped fresh cilantro.