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 oz/375 g)
  • Red onion, ½ cup (3 oz/90 g) minced
  • Red pepper flakes Chard, 1 large bunch, stems removed, chopped
  • Kosher salt and freshly ground pepper Large eggs, 4
  • Creamy Weeknight Polenta, using thyme

Method

  1. 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 (2 fl oz/60 ml) water and cook, stirring frequently, until the chard is tender, about 5 minutes. Return the tomatoes to the frying pan and stir for 1 minute to warm. Reduce the heat to medium-low.
  2. Using a wooden spoon, make 4 indentations in the mixture. Break an egg into each indentation and sprinkle with salt and black pepper. Cover the pan and cook until the egg whites are set, about 4 minutes.
  3. Divide the polenta between 2 warmed plates, spreading it over the center of the plates in a circle. Use a spatula to transfer the eggs and vegetables around them to the plates, arranging atop the polenta. Serve right away.

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