Makes four servings
Prep time: 10 minutes
Cook time: 25 minutes
- 1 bunch chard, washed and well dried
- 2 tbs. extra-virgin olive oil
- 4 scallions, minced
- Sea salt
- 1 tsp. minced garlic
- Pinch of red pepper flakes
- Pinch of freshly grated nutmeg
- 1/4 cup crumbled organic feta cheese (optional)
- 4 organic eggs
- 8 cherry tomatoes, quartered
- 8 kalamata olives, coarsely chopped
- 2 tbs. chopped fresh basil or 1 tsp. minced fresh thyme, for garnish
- 2 tbs. finely chopped fresh parsley, for garnish
Preheat the oven to 350 degrees F. Remove the stems from the chard leaves and tear the leaves into bite-sized pieces. Chop the remaining stems into 1/2-inch pieces.
Heat 1 tablespoon olive oil in a sauté pan over medium heat. Add the scallions, chard stems, and a pinch of salt, and sauté until the scallions are translucent, about four minutes. Stir in the garlic, red pepper flakes, and a pinch of salt, and sauté for an additional 30 seconds, then stir in the chard and another pinch of salt; cook until tender, about another minute or two. Remove from the heat and stir in the nutmeg.
Lightly grease four 1-cup ramekins with the remaining olive oil. For each ramekin, spoon in one-fourth of the chard mixture (don’t pack it in too tightly), then sprinkle on one-fourth of the cheese. Gently crack one egg on top of the cheese, then sprinkle the tomatoes, olives, and a pinch of salt evenly into the four ramekins.
Put the ramekins on a baking sheet and bake for 20 to 25 minutes, until the whites are set and opaque but the yolk is still runny. Let cool for three minutes. Sprinkle with basil and parsley and serve in the ramekins, or loosen with a knife and transfer to a plate.
Per Serving: Calories: 120; Total Fat: 9.5 g (2.6 g saturated, 5.0 g monounsaturated); Carbohydrates: 6 g; protein: 7 g; Fiber: 2 g; sodium: 285 mg
Storage: Not applicable