Source: Animal, Vegetable, Miracle by Barbara Kingsolver

Serves 4
  • 2 cups uncooked brown rice
  • Olive oil – a few tbsp
  • 1 medium onion, chopped, and garlic to taste
  • 2 large carrots, chopped
  • ½ cup fresh or dried tomatoes
  • 1 large bunch of chard, coarsely chopped
  • 8 eggs

Cook rice with 4 cups water in a covered pot while other ingredients are being prepared.

Sauté onions and garlic in olive oil in a wide skillet until lightly golden. Add carrots and tomatoes and sauté for a few more minutes (10 minutes). Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.

Break an 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.