Swiss Chard Stems with Eggs

(Yumurtalı Pazı Sapı)

Bunch of red Swiss chard stems, washed and cut in 1 cm long
1 small onion, sliced
2-3 tbsp extra virgin olive oil
1-2 tbsp pickled hot pepper rings
2 eggs
Salt
Pepper

Garnish:
Cayenne pepper or red pepper

Saute the stems and onion with olive oil for 5-6 minutes. Stir in the hot pepper rings. Then, make room and break the eggs. When the egg white is cooked, remove it from the heat. Do not overcook the egg yolk!

Season with paprika, salt and pepper. Serve immediately as a breakfast or light meal with freshly baked Turkish bread.