banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Roasted Smoky Tomatoes with Swiss Chard and Eggs

Serves 4.

    Share

    Roasted Smoky Tomatoes with Swiss Chard and Eggs

    Breakfast for dinner is made even easier when your oven does the work. Tomatoes become jammy and sweet when roasted, enhanced further with a touch of balsamic vinegar, all pairing well with the brightness of fresh Swiss chard. This flavour-loaded bed becomes a veggie-packed base for everyday eggs. To round out the meal, serve overtop soft polenta or warm brown rice.

    Advertisement

    Roasting technique

    A moderately slow roast keeps tomatoes juicy on the outside, while allowing their skins to blister, turning them into tomato jam when mashed.

    Make-ahead

    Tomatoes and chard can be made up to 3 days in advance. Follow instructions for adding eggs on top when you’re ready to serve.

    Advertisement

    Roasted Smoky Tomatoes with Swiss Chard and Eggs

    Ingredients

    Flavour Combo: Smoked Paprika + Balsamic Vinegar
    • 4 cups (1 L) fresh grape or cherry tomatoes
    • 1 red onion, diced
    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 1 Tbsp (15 mL) balsamic vinegar
    • 1/2 tsp (2 mL) smoked paprika
    • 1/4 tsp (1 mL) salt
    • 1 bunch Swiss chard, shredded
    • 8 large organic eggs

    Nutrition

    Per serving:

    • calories255
    • protein15g
    • fat17g
      • saturated fat4g
      • trans fat0g
    • carbohydrates12g
      • sugars7g
      • fibre3g
    • sodium410mg

    Directions

    01

    Preheat oven to 400 F (200 C).

    02

    To large cast iron skillet or 9 x 13 in (23 x 33 cm) glass baking pan, add cherry tomatoes, red onion, oil, vinegar, smoked paprika, and salt. Roast for 25 to 30 minutes, until tomatoes burst and onions are soft.

    03

    Remove from oven, mash tomatoes gently (be careful of hot splatters), and stir in chard. Add back to oven and roast until chard is wilted, about 3 to 5 minutes. Remove from oven and crack eggs evenly over top. Roast until eggs are cooked to desired doneness, about 10 to 12 minutes for slightly runny yolks. Serve warm.

    Advertisement

    Like this recipe?

    This recipe is part of the Why Not Roast? collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.