Baked Eggs in Marinara

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Step 1

Cut stems off chard. Roughly chop leaves. Cut stems in 1/2 inch dice. Heat oil in 10-inch skillet over medium-high heat. Add chard stems; cook until soft for 2 minutes. Add leaves; cook until beginning to wilt for 2 minutes

Step 2

Add red pepper flakes, marinara and water; stir to combine. Bring to a boil; reduce to a simmer. Crack one egg in a small bowl. Make well in sauce with back of spoon and slide egg into sauce. Repeat with remaining eggs. Cover and simmer until whites are set but yolks are still runny (about 4 - 8 minutes or until internal temp is 160 F)

Step 3

Sprinkle top of each egg lightly with salt and pepper. Garnish with parsley.