Serves 4

4 to 5 stalks Bright Lights® Swiss chard
3 tablespoons olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (28-ounce) can diced tomatoes, undrained
1/2 cup crumbled feta cheese
1 tablespoon chopped fresh parsley
4 eggs

1. Remove stems from Swiss chard, chop and set aside. Chop leaves; set aside.

2. In a large skillet over medium heat, heat oil until hot. Add chopped stems and onion, and sauté 6 to 8 minutes or until soft. Stir in garlic, cumin, paprika, cayenne pepper, salt, and black pepper; cook 1 minute. Add tomatoes and chopped leaves, and cook 5 minutes or until sauce is slightly thickened. Stir in feta and parsley.

3. Using a spoon, make 4 indentations in tomato mixture and crack 1 egg into each. Cook 8 to 10 minutes or until eggs are set.

Serving Suggestion: Make sure you serve this with some bread or pita wedges, so you can get every last bit of the tasty sauce!