Chard Brunch Casserole

This is one of my go-to recipes for brunch or even a light dinner.

Ingredients
Aromatics
1 medium onion, sliced
3 cloves garlic, minced

Chard sauté
1 large bunch chard, leaves torn and stems sliced into ¼ inch thicknesses
1 15-oz can diced tomatoes
1 teaspoon orange zest
1 3-4”sprig rosemary, leaves removed and chopped
6-8 sprigs thyme, leaves removed and chopped

Baked eggs
4 eggs
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Saute the chard

1. Preheat the oven to 375-degrees.
2. Saute the aromatics over medium-high heat until softened, about 4 minues.
3. Add the chard stems.  Cook until they begin to soften- about 3 minutes then add the leaves.  Cook until tender.
4. Add the tomatoes, orange zest and herbs.  Cook one more minute.

Bake

1. Put the chard mixture in an 8×8” baking dish.  Break the eggs over the baking dish, taking care not to break the yolks
2. Season with salt and pepper.  Drizzle with oil.
3. Bake until eggs are set or over hard, 10-15 minutes.

Off Script…

Try other herbs in this dish.  Substitute lemon zest for the orange zest.