½bell pepperor 2-4 baby sweet bell peppers, cut into chunks
¼red onionsliced into wedges
½tomatosliced into chunks (or ½ cup cherry tomatoes)
2Tablespoonsolive oil
1Tablespoonfresh lemon juice
½teaspoonoregano
saltpepper to taste
2cupskale or swiss chard
2pastured eggs
2Tablespoonsfeta cheeseoptional
Instructions
Preheat oven to 425ºF. Cut bell peppers, onions, and tomatoes into chunks or wedges and mix with olive oil, lemon juice, oregano, salt, pepper. Roast for 15 minutes or until veggies are soft and slightly charred.
Meanwhile, bring a pot of salted water to a rapid boil. Submerge greens and stir for 30 seconds, or until it reaches a bright green color. Remove immediately using a slotted spoon. (To stop cooking, you can rinse greens under cold water or place in ice bath, but you might need to reheat it a bit, or mix in with the cooked veggies to warm. I just let them cool on their own and eat them at room temp.) Drain and set aside.
Reduce heat on stove to low-medium until a low simmer is achieved. Crack egg into ceramic cup or ramekin and gently lower into water. DO NOT PLOP. Let the edge of the cup touch the water before pouring out the egg.
Swirl egg with a spoon to try and form a nice round poached egg. Poach for 2-4 minutes and remove with a slotted spoon. Repeat with second egg.
Arrange cooked greens on plates, top with mediterranean vegetables and poached eggs. Dust with a little salt and pepper and a sprinkling of feta cheese. Serve!
(Note: This is a pretty light breakfast at under 300 calories. Pair with tortillas, potatoes, toast, or serve 2-3 eggs per person to make it heartier.)