Polenta, Fried Eggs, Greens, and Blistered Tomatoes

Name: Polenta, Fried Eggs, Greens, and Blistered Tomatoes
Yield: Makes 2 Servings
Ingredients: Red pepper flakes Chard, 1 large bunch, stems removed, chopped; Kosher salt and freshly ground pepper Large eggs, 4; Cherry or grape tomatoes, 2 cups (12 oz/375 g); Red onion, ½ cup (3 oz/90 g) minced; Olive oil, 2 tablespoons; Creamy Weeknight Polenta, using thyme

Preparation info

Makes
2
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

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.

Ingredients

Olive oil, 2 tablespoons
Cherry or grape tomatoes, 2 cups (12

Dinner
Gluten-free
Vegetarian

Method

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