Swiss Chard Saute with Eggs

(Pazı Kavurması - Aydın - Aegean Region)

Bunch of red Swiss chard stems, washed and cut in 1 cm long
Bunch of red Swiss chard leaves, washed, chopped
1 small size onion, finely chopped
1 garlic clove, minced
3-4 tbsp extra virgin olive oil
2 tbsp canned crushed tomatoes
1 tsp red pepper paste
~
Egg
Red pepper flakes

Saute the onion with olive oil until lightly caramelized. Add the stems, crushed tomatoes, red pepper paste, garlic and salt. Saute until the stems are tender at medium-low heat. Stir occasionally. Add the chard leaves and cook until the leaves are soft.

Then, make room and break the egg. When the egg whites are cooked, remove it from the heat. Do not overcook the egg yolk! Season with salt and red pepper flakes.

Serve with freshly baked Turkish bread as breakfast or brunch or lunch.