Chard Brunch/ Breakfast Skillet

• 1 14 cups quartered cherry tomatoes
• 1 tablespoon red wine vinegar
• 2 bunches swiss chard or 2 bunches rainbow chard leaves
• 2 cups chopped yellow onions
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• 12 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 4 large eggs

1. in a small bowl toss cherry tomatoes with vinegar, set aside.
2. Remove chard leaves from stems.
3. Chop leaves, place in a large bowl of cool water, and swirl to rinse.
4. Transfer to a colander, allowing a bit of water to remain on leaves.
5. Rinse, dry, and thinly slice stems.
6. In a large cast-iron skillet over medium heat, saute chard stems and onion in olive oil until softened, about 10 minutes.
7. Reduce heat to low.
8. Add garlic and saute 1 minute.
9. Add chard leaves, salt, and pepper.
10. Turn heat to high and toss with tongs until leaves wilt.
11. Using the back of a spoon, make four indents, or "nests," in chard.
12. Crack 1 egg into each nest.
13. Cover the skillet, reduce heat slightly, and cook until yolks are medium-set, about 4 minutes.
14. Add cherry tomatoes and vinegar to skillet, then serve.

quartered cherry tomatoes, red wine vinegar, swiss chard, yellow onions, extra virgin olive oil, garlic, salt, ground black pepper, eggs

Taken from www.food.com/recipe/chard-brunch-breakfast-skillet-517681 (may not work)