Polenta, Fried Eggs, Greens, and Blistered Tomatoes


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.


  • 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


  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.