2bunchesswiss chard, washed and coarsely choppedI prefer to strip the leaves off the stalk but you can use the stalks if you chop them up
3tablespoonsolive oilor coconut oil
1/2tspcrushed red pepper flakesmore or less to taste
1-2clovesgarlic, minced
1-2shallots, sliced into rings
1/2cupchicken or vegetable stock
kosher salt and black pepper to taste
4eggs
1/4cupParmesan cheese, freshly grated
Instructions
Turn on the broiler of your oven. Heat olive oil over medium heat in a large saute pan that can be transferred to the oven. Add shallots and allow them to cook 2-3 minutes or until translucent. Add garlic and red pepper flakes and cook for one minute, stirring often to prevent burning.
Add chard, broth, and salt and pepper, mix well. Cover and cook for 5 minutes, tossing occasionally. Remove the cover and continue cooking until most of the broth has cooked away. Make small "wells" in the chard to hold the eggs. Crack each egg over a well. Top with a little salt and fresh cracked pepper. Transfer the pan carefully to the oven.
Allow the eggs to cook just until set - about 4-6 minutes. But watch them because it will depend on how close your eggs are to the heating element. Remove from oven, top with Parmesan cheese. Serve hot and Enjoy!