Ingredients and Steps
- 2 cups uncooked brown rice
- Cook rice with 4 cups of water in a covered pot while other ingredients are being prepared
- Olive oil - a few tablespoons
- 1 medium onion, chopped, and garlic to taste
- Saute onions and garlic in olive oil in a wide skillet until lightly golden
- Carrots, chopped
- 1/2 cup dried tomatoes
- Add and saute for a few more minutes, adding just enough water to rehydrate the tomatoes
- 1 really large bunch of chard, coarsely chopped
- Mix with other vegetables and cover pan for a few minutes. Uncover, stir well, then use the back of the spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock
- 8 eggs
- Break and egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes. Remove from heat and serve over rice.
