Fry the onion and the finely chopped chard stalks for five minutes in olive oil. Stir in the chilli, garlic and finely chopped chard leaves, add a pinch of salt and fry for a couple of minutes. Make two hollow spaces in the chard to hold the eggs. Break the eggs into the spaces. Add the grated cheddar on top and cover. Cook on low heat until the white is set and the yolk is still runny. Serve with toasted bread or muffin.
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