Eggs in a Nest

This recipe is extremely versatile, almost effortless, and wholesomely good. I like to make it on busy week nights. Leftovers are also good for wraps. This recipe always makes me happy because it is so colorful.
The inspiration came from Barbara Kingsolver's book Animal, Vegetable, Miracle. You can get the original recipe from http://www.animalvegetablemiracle.com/


Ingredients vary every time I make this dish, but the staple is swiss chard, eggs, garlic, and carrot. I love swiss chard! It works really well with root vegetables, even beets (another of my favs).
okay this is what I used this time to make 1.5 servings :
2 green onions, sliced white and green parts
minced garlic
1 carrot, chopped
a handful of mushrooms, sliced
1 sweet potato, cut into chunks
half of a tomato, chopped
half bunch of swish chard, chopped coarsely
2 eggs

I cooked my sweet potato for a minute or so in the microwave to soften a bit, then I sauteed onion, carrot and sweet potato in olive oil for a few minutes. Add garlic and mushrooms and continue to saute until veggies are crisp tender.Add tomato and swish chard, mix well and cover for a few minutes.Uncover pan, stir all the veggies, and make depression in the the mix. I found it works best to have less stuff under the eggs. Crack 2 eggs into the depressions and cover the pan for ~3 to 5 minutes to poach the eggs.Remove from eat and salivate until you get this in your mouth! To make it a heartier dish serve over brown rice. Everything is immensely better with Lizano sauce so pour it on and enjoy.Other combinations of veggies I have used are beets, yellow onions, brussel sprouts, and yukon gold potatoes. Another great way to do this dish is to use leftover roasted veggies, just reheat in pan and add your eggs.
We all need something delicious and simple some times.