1 small new potato, thinly diced
1 small yellow or red onion, diced
1 large clove of garlic, finely chopped
1 cup swiss chard stems, finely chopped
4 cups swiss chard and/or spinach, thinly sliced
1 zucchini, diced
red chili flakes
dill and cilantro, chopped
Preheat the oven to 375 degrees F.
In a pan, heat up 1.5 tablespoons of olive oil. Add in the onion and sauté until translucent. Then, add in the stems of the swiss chard and potato. Sauté until onion is golden brown.
Add in garlic, zucchini, a sprinkle or two of turmeric, and chili flakes. Season with salt and pepper.
Once zucchini begins to soften, add in thinly sliced greens, and lemon. Once greens have wilted, add in herbs. Taste and see if more salt or lemon is needed.
Make four wells in the greens and crack one egg into each well. Season each egg with salt and pepper.
Place pan in the oven and cook until the whites of the eggs are cooked through and the egg yolks are cooked to your liking, about 8-12 minutes.
Sprinkle with more herbs, avocado, and/or feta.