The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
Simmered eggs in a tomato-based sauce is one of my go-to weeknight meals when we need food fast. It’s filling, flavorful and so versatile. It’s also a great way to incorporate superfoods like swiss chard and kale into your daily diet.
This dinner-for-two takes no more than 20 minutes and can easily be doubled to feed more. Since this dish relies on just a handful of ingredients, I like to use a higher quality canned tomato. I recommend San Marzano tomatoes, which are richer in flavor and less acidic than other canned varieties.
- Cook time:
- Prep time:
- Total time:
- 1 Tbsp. olive oil
- 2 garlic cloves, minced
- ⅛ - ¼ tsp. crushed red pepper
- 1 large bunch Swiss chard, chopped (about 4 packed cups)
- 14.5 oz. can crushed San Marzano tomatoes
- Salt and pepper
- 4 Heinen’s cage-free eggs
- Grated parmesan cheese
- Crusty bread, for dipping
- Heat olive oil in a heavy skillet over medium heat.
- Add the garlic cloves and red pepper flakes and cook for 60 seconds, stirring constantly so the garlic doesn’t burn.
- Add in the Swiss chard and continue to sauté until it wilts, about 2 minutes.
- Stir in the tomatoes and bring to a simmer. Season sauce to taste with salt and pepper.
- Create four wells in the sauce and crack an egg into each. Top each egg with salt and pepper, then cover the pan and reduce heat to medium-low.
- Continue to simmer until egg whites are just set, about 6-8 minutes more. Serve topped with parmesan cheese and bread to soak up the sauce.