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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

Preparation

  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

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

Preparation

  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