This elegant and flavorful dish combines earthy Swiss chard with the briny brightness of green olives, all topped with perfectly baked eggs. The sautéed chard is infused with garlic and spices, creating a rich, savory base, while the green olives add a delightful burst of tang. When baked, the eggs gently set, their creamy yolks contrasting beautifully with the tender greens and olives. This dish is perfect for breakfast or brunch, offering a Mediterranean-inspired twist on classic baked eggs. Serve with crusty bread for soaking up every delicious bite!
Baked Eggs Are The Ultimate One-Pan Breakfast—Reinvented for the Bold and Creative Cook”
Baked eggs are a go-to option for a simple, nutritious, and satisfying one-pan breakfast. With minimal preparation and endless customization options, they allow you to create a wholesome meal that’s perfect for busy mornings or leisurely brunches. Whether baked in a rich tomato sauce, nestled in sautéed vegetables, or paired with ingredients like bacon, cheese, or greens, baked eggs are easy to prepare and packed with flavor.
What makes baked eggs truly special is their versatility—use whatever ingredients you have on hand. The eggs bake to perfection, with whites set and yolks beautifully runny or soft, all in one pan. Plus, cleanup is a breeze! Pair them with toast, or crusty bread, or even eat straight from the pan for a satisfying meal that’s as comforting as it is delicious.
Ingredients:
- 1 bunch Swiss chard (about 4-5 cups, stems removed and leaves roughly chopped)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup green olives, pitted and sliced (you can use Castelvetrano or any other mild green olive)
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 1 teaspoon smoked paprika (or regular paprika)
- Salt and black pepper to taste
- 4 large eggs
- 1/4 cup crumbled feta cheese (optional)
- Fresh parsley, chopped for garnish
- Crusty bread for serving
Instructions:
- Preheat the oven to 375°F (190°C).
- Prepare the Swiss Chard:
Wash the Swiss chard leaves and pat them dry. Remove the stems and chop the leaves into bite-sized pieces. You can also chop the stems finely if you’d like to include them. - Sauté the Vegetables:
Heat olive oil in an oven-safe skillet over medium heat. Add the chopped onion and cook for 4–5 minutes, until softened and translucent. Stir in the minced garlic, cooking for an additional minute until fragrant. - Cook the Swiss Chard:
Add the chopped Swiss chard to the skillet in batches, allowing it to wilt before adding more. Season with salt, pepper, red pepper flakes, and smoked paprika. Cook for about 5–7 minutes, stirring occasionally, until the chard is tender. - Add the Green Olives:
Stir in the sliced green olives and cook for another 2 minutes, allowing the flavors to meld. - Make Wells for the Eggs:
Using a spoon, make 4 small wells in the cooked chard mixture, spaced evenly around the skillet. Crack one egg into each well. - Bake the Eggs:
Transfer the skillet to the preheated oven and bake for 8–12 minutes, depending on how runny or set you prefer the egg yolks. Keep an eye on them—the whites should be set, and the yolks should be cooked to your liking. - Add Feta (Optional):
If using feta, sprinkle the crumbled cheese over the skillet during the last 2–3 minutes of baking so it can melt slightly. - Garnish and Serve:
Once the eggs are baked to perfection, remove the skillet from the oven. Garnish with chopped fresh parsley for a burst of color and freshness. Serve with crusty bread for dipping and enjoy!
Tips:
- Make Ahead: You can sauté the Swiss chard and olives ahead of time, then bake the eggs fresh when ready to serve.
- Customization: Feel free to add other ingredients like sun-dried tomatoes, roasted red peppers, or even sausage for added flavor.
