This recipe has an INSANE amount of flavor for having so few ingredients! And you get to have wine and say you're having an early brunch. Win freaking win.
Source: Eating Well | Serves: 2-4 | Time: 30 min
Changes: used fewer eggs
⅓ cup extra-virgin olive oil
1 large onion, finely chopped
12 ounces #chard, stemmed and chopped
12 ounces #spinach, stemmed and chopped
½ cup dry white wine
1 small #jalapeño or serrano pepper, thinly sliced
2 medium cloves garlic, very thinly sliced
¼ tsp each S&P
½ cup broth
2 tbsp vegan butter
4 large eggs
½ cup crumbled feta
Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until soft and translucent but not browned, 7 to 8 minutes.
Add chard and spinach, a few handfuls at a time, and cook, stirring often, until wilted, about 5 minutes.
Add wine, jalapeño (or serrano), garlic, salt and pepper; cook, stirring occasionally, until the wine is absorbed and the garlic softens, 2 to 4 minutes.
Add broth and butter; cook, stirring, until the butter is melted and some of the liquid is absorbed, 1 to 2 minutes.
Crack eggs over the vegetables. Cover and cook over medium-low heat until the whites are set, 3 to 5 minutes. Remove from heat and sprinkle with cheese; cover and let stand for 2 minutes before serving.