Eggs Nested in Swiss Chard , Mushrooms and Sun-Dried Tomatoes

Cut out the center of the chard leaves (ribs). Chop ribs into ½ inch pieces and place in a bowl. Add the chopped onions and mushrooms to the bowl. Cut the remaining chard leaves crosswise into 1-inch ribbons. Set them aside separately.

Heat the olive oil in a large, non-stick skillet (use one that has a lid—you’ll need it later) on medium heat. Add the onions, chard ribs, sun-dried tomatoes and mushrooms. Saute for about 4-5 minutes, until the onions are translucent and the mushrooms are a little brown on the edges and have started to give up their moisture.

Add the chard leaves to the sauté pan. Stir to coat all leaves with olive oil. Sprinkle with salt and pepper. Spread the mixture evenly over the bottom of the pan. Make four wells in the mixture, for the eggs to be dropped into. Crack the eggs into the wells. Lower heat to low and cover the skillet. Cook for 3-4 minutes or until the whites are cooked through. Transfer eggs and chard to a plate to serve.