Creamy polenta topped with fried eggs, sautéed greens, and cherry tomatoes cooked until they burst is much better than eggs with toast. This is the dish I used to convince my husband that eggs make a great dinner.
In a large nonstick frying pan over medium-high heat, warm the oil. Add the tomatoes and cook, stirring occasionally, until blistered, about 4 minutes. Transfer to a bowl. Add the onion and a pinch of pepper flakes to the pan and sauté for 1 minute to soften slightly. Add the chard and sprinkle with salt and black pepper, and stir for 1 minute to coat with oil. Add ¼ cup