Swiss Chard Skillet With Egg, Onion & Tomato

1 1/4 cups quartered cherry tomatoes
1 Tbs red wine vinegar
2 large bunches Swiss chard
1 yellow onion, chopped
3 Tbs extra virgin olive oil
4 cloves garlic, minced
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
4 large eggs

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

Review: Once again, I attempted a recipe designed to meet Mike's diet standards. However, I forgot he isn't eating tomatoes. So, my serving had LOTS of tomatoes!! This was supposed to be a breakfast recipe, but I thought it sounded more savory and better as dinner (though it'd likely be a great brunch dish). Swiss chard is by far my favorite leafy green. It's taste is quite different from the others, but when the stems are added it's even more flavorful. The onion added a little sweetness and more savoriness. The eggs added some "oomph" and the sweet/tangy tomatoes completely balanced the dish. There were no leftovers! I could also make this again without the tomatoes, just adding a bit of red wine vinegar to the final serving, like hot sauce.

Adapted from:
http://recipes.womenshealthmag.com/Recipe/chard-breakfast-skillet-with-egg-onion-and-tomato.aspx