This eggs in tomatoes dish is a quick and easy vegetarian meal that satisfies nearly everyone. I use canned tomatoes because they are available all year round. If you want to use fresh tomatoes, just chop them up and simmer them longer to break them down. Feel free to adjust the cooking time at the end to get your eggs more runny or more firm to your taste.
Course Breakfast, brunch
Cuisine American, Jewish, Mediterranean, tunisian
Keyword breakfast, brunch, egg, tomato
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 4
Calories 262kcal
Author Irvin
Ingredients
2tablespoonsolive oil
3Swiss chard leaves
1medium red onionchopped (can substitute yellow onion)
1red bell pepperchopped
3clovesgarlicchopped
1jalapenochopped (seeds and inner membrane removed if you don’t like spice)
Remove the thick stems from the inside of the chard leaves. Chop the green leaves and set aside. Chop the stems and place them in the pan with the chopped onions, red bell pepper, garlic and jalapeno. Cook over medium heat until the onions have softened and started to turn translucent.
Add the salt, pepper and spices to the pan. Continue to cook for 30 seconds, then add the tomatoes, tomato paste, and honey. If using canned tomatoes smash the tomatoes with a mashed potato masher or just break them up with a wooden spoon.
Cook, stirring frequently, until the tomato sauce has thickened, about 5 to 10 minutes with canned tomatoes, or 15 to 20 minutes for fresh tomatoes.
Once the tomato sauce is thick (like pasta sauce), stir in the chopped chard leaves and cook for an additional minute until they start to wilt. Crack the eggs in the tomato sauce, then sprinkle the feta cheese around the eggs. Reduce the heat so the tomato sauce is just simmering, then cover. Cook for 3 to 5 minutes or until the egg whites have set but the egg yolks are still jiggly or to however you like your eggs done.
Serve with toasted bread or pita.
Notes
You can divide this recipe in half and make the dish in an 8 to 9-inch pan. Or make the entire recipe and split the ingredients into two 8 or 9 inch pans.