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Fiery Baked Eggs

Feed your family with this complete breakfast, using one Cast Iron skillet. Easy & Tasty.

Serves: 4 Time: 35 minutes

  • 1 bunch Foxy Organic Red Chard
  • 2 tbsp extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 small onion, finely diced
  • 1/2 tsp hot pepper flakes
  • 2 tbsp tomato paste
  • 1/2 tsp each salt and freshly ground pepper
  • 1 jar (680 mL) strained puréed tomatoes (passata)
  • 8 eggs
  • 2 tbsp chopped fresh parsley
  • Crusty Italian bread, sliced and toast


  1. Trim 3 to 4 inches from bottom of red chard to remove rough stalks; discard. Remove ribs from leaves; finely chop and set aside. Finely chop leaves; set aside.
  2. In ovenproof 12-inch skillet, heat oil over medium-high heat, sauté reserved chard ribs, garlic, onion and hot pepper flakes for 3 to 5 minutes or until onions are tender. Stir in tomato paste, salt and pepper; cook for 1 minute. Stir in tomatoes. Bring to simmer and stir in chard leaves; cook for 1 or 2 minutes or until slightly wilted.
  3. Using a spoon, make 8 divots in the sauce; crack one egg into each divot. Transfer to oven; bake in preheated 400°F oven for 8 to 10 minutes or until egg whites are set but yolks are still runny. Garnish with parsley. Serve with bread